I was looking online for soups that freeze well as Christmas gifts, and I came across a recipe for homemade tomato soup. It was asking for lots of olive oil and butter, which I love, but too much is too much sometimes… so I revised it and tested it my way. It is absolutely delicious! Full of flavors, simple, and it freezes well! And who doesn’t need a simple soup after the holiday meals?
Scrumptuous Tomato Soup
2 cans of 14 ounces chopped tomatoes
4 T olive oil
2 medium carrots, diced
2 medium onions, diced
2 celery stalk, diced
4 cups of vegetable or chicken broth
Sea salt and freshly ground black pepper
1/2 cup chopped fresh basil
Heat oven to 450 Fahrenheit. Drain chopped tomatoes and reserve liquid. Spread tomatoes on a cookie sheet, drizzle with 2 tablespoons of olive oil and generously season with salt and pepper. Roast tomatoes until they are a bit caramelized, about 30 minutes. In the meanwhile, heat 2 tablespoons of olive oil in a heavy saucepan. Add diced carrots, onions and celery and cook until softened. Add broth and reserved tomato juice. Add chopped tomatoes when they are ready. Bring to a boil, then turn heat down and simmer for about 20 minutes. Add chopped fresh basil. Puree in blender. Enjoy!