This comforting soup is a pretty good replica of the delicious tomato basil variety I have picked up pre-made at Sprouts a time or two. I modified it to meet the needs for a friend on a diet restricting her from wheat, sugar, and dairy.
I was especially pleased when it was the first recipe my daughter made with her Christmas-gift immersion blender.
Roasted Tomato Basil Soup
An updated version of the classic winter warmer
Ingredients
- 1 28- oz can Muir Glen organic tomatoes
- 1/2 c olive oil
- salt and freshly ground black pepper
- 2 stalks celery diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 c organic vegetable broth
- 1/4 c chopped fresh basil leaves
- 3/4 c heavy cream optional
Instructions
- Preheat oven to 450°. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet. Season with salt and pepper to taste, drizzle with 1/4 c of the olive oil, and roast until carmelized, about 15 minutes.
- In a saucepan, heat remaining olive oil over medium low heat. Add the celery, onion, and garlic. Cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, and broth. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream, if using. Puree with a hand-held immersion blender until smooth.
Notes
photo credit: my daughter, Annie
Serve it up with a grilled cheese sandwich or a crisp salad.
Simple and yummy.
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