Homemade Tomato Soup

soupThere’s nothing like a good, comforting bowl of tomato soup. Pair it with a grilled cheese sandwich if you want, and it’s even better. This recipe yields 4 servings, so save those leftovers! It’s also a very cost-effective meal. You get a lot of bang for your buck with this one, especially since many of the ingredients called for are “staple items” like olive oil, butter, onion, chicken broth, etc., that you should already have on hand in your pantry (if you’ve read my post on staple items, that is — if not, go read it :)). Enjoy!

Makes: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes

Skill level: Easy
Cost estimate: $8

1 (14 ounce) can chopped tomatoes
¾ cup extra virgin olive oil
Salt and pepper
1 stalk celery, diced
2 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons butter
¼ cup chopped fresh basil leaves
½ cup heavy cream, optional

Preheat oven to 450 degrees. Strain the chopped canned tomatoes, reserving the juices in a bowl, and spread onto a baking sheet, season with salt and pepper (to taste), drizzle with ¼ cup of the olive oil and roast in oven for about 15 minutes.

Meanwhile, in a saucepan, heat the remaining oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juice, chicken broth, and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream. Puree with a hand held immersion blender until smooth.


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