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Homemade Tomato Soup (recipe)

11 December 2008 2,094 views 6 Comments

Homemade Tomato Soup

This recipe from Michael Chiarello is one of my all-time faves for tomato soup. It is so simple and easy to put together. Since I originally made it earlier this year, on a rainy evening, it has become one of my fail-safes for when I get late-night hunger pangs. With it’s warm smooth texture I can only imagine, it would be a lovely wintertime snack as well for those of you in the Winter latittudes :)

The bulk of the preparation time is used in slow-cooking each component. Don’t rush the process, as the slow-cooking is what adds incredible depth of flavour. I personally have never felt the need to add additional cream, I find the butter makes the soup silky enough on its own. Who knows though, I may add some in the future :) If you do decide to add the cream, feel free to let me know your thoughts :)


Homemade Tomato Soup
SOURCE: Food Network / Michael Chiarello
Makes 2-3 servings

INGREDIENTS:

1 can (14-ounce) chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth (I use vegetable)
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional (I omit this)

METHOD:
1. Preheat oven to 450 degrees F.
2. 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 cup of the olive oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat.
4. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
5. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.
6. Simmer until vegetables are very tender, about 15 to 20 minutes.
7. Add basil and cream, if using.
8. Puree with a hand held immersion blender until smooth.

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6 Comments »

  • titilayo said:

    Over the past couple of weeks I have been wishing for a tomato soup recipe, but was too lazy to look for one. And then this popped up on facebook, and I was like, yay! I’m going to try this next week, I think, to warm me up in these winter latitudes (and I think I’ll even include the heavy cream). Thanks!

    # 11 December 2008 at 7:38 am | link
  • Marsha said:

    It is great without the cream, but when I added the cream it took the soup to another level…It felt different on the tongue and went down so smoothly…you just want to eat the whole pot of it!

    Marsha’s last blog post..From the Yummy place

    # 11 December 2008 at 8:26 am | link
  • Sarina (author) said:

    Titilayo – oooo :) so glad to help! I love when things synch up like that :)

    Marsha – you convinced me.. I’ll give it a try with cream next time :)

    # 11 December 2008 at 11:15 am | link
  • addcocktail said:

    I think I will try these recipe .. thanks for sharing !

    addcocktail’s last blog post..Desert Haze

    # 13 December 2008 at 10:03 pm | link
  • Tamara said:

    Tomato soup with Fritos has been a comfort food for me since childhood, but I haven’t had any in the last 6 months (even though my husband eats it often!) because I was diagnosed last June with Celiac Disease. Campbell’s soups are no longer my friend. Tonight, I decided to see if I could find a GF tomato soup. I can’t wait to try this recipe….WITH the cream, I think! Thank you for posting….will let you know how it turns out!!

    # 25 January 2010 at 12:01 am | link
  • Sarina (author) said:

    Addcocktail – Hope you liked it!

    Tamara – My mom was diagnosed with Celiac 2 years ago so I know what a shift in lifestyle it can be. Hope you enjoyed the recipe! :)

    # 30 January 2010 at 2:41 pm | link

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