Tomato Soup
Campbell’s tomato soup was my favorite lunchtime standby growing up. I liked to eat it with a generous handful of goldfish crackers to swim in the thin red broth.
Now, this isn’t Campbell’s bashing -I love Campbell’s products. BUT I had never had homemade tomato soup, so how could I know how much better homemade is compared to canned?
If you already liked the canned stuff, make this soup, you’ll love it.
Here’s the cast of characters, nice and simple
I think the secret to the flavor is in the caramelizing of the tomatoes…so simple, but such a difference
Of course, it could be the gentle sauteing of the onions and carrots…
Either way, it’s delicious. Toss some Parmesan on top and its stupendous.
Make it, you know you want to…
Homemade Tomato Soup
Adapted from Michael Chiarello
1 (14 ounce) can 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
2 tablespoons butter
1/2 cup heavy cream
Preheat oven to 450
strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season generously with salt and pepper, drizzle with 1/4 cup olive oil and roast until caramelized, about 15 minutes.
Meanwhile, heat remaining olive oil in a saucepan 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 juices, chicken broth and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add cream, puree with a hand held immersion blender until smooth.
Serve as is, or with a sprinkle of grated Parmesan.
By the way, this recipe is very forgiving. I have left out the cream, the celery, and the butter…no problems! It was still delicious.
Enjoy!
