Creamy Tomato-Basil Soup

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  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup extra virgin olive oil, divided
  • Salt & pepper
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 2 -3 cloves garlic, finely minced
  • 1 small red onion, diced
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 3 tablespoons fresh basil, chopped, plus leaves for garnish
  • 1/2 cup heavy cream


Preheat oven to 450°F.
Drain tomatoes, reserve juice and spread on a rimmed baking sheet. Season with salt & pepper and drizzle with 1/4 cup olive oil. Roast until caramelized, about 20 minutes.
While the tomatoes roast, heat remaining olive oil in a saucepan. Add celery, carrot, onion and garlic and cook over medium-low heat until soft. Add roasted tomatoes and reserved juices, chicken broth and butter. Simmer for 20 minutes. Add basil and cream. Puree with immersion blender until smooth. Hold at a very low heat or in a double boiler. Serve in warm bowls with basil garnish.
Goat cheese croutons are an excellent addition.

Recipe from Central Market Poulsbo - Culinary Resource Center
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