I made this tomato soup last night and it was a big hit with me, my husband, my five year old daughter, the baby, and the teenage boy that is living with us!

I used cilantro instead of basil. I also think the chicken broth really was the deal maker on this soup. I actually ended up doubling that part.

Homemade Tomato Soup

Serves:
4 servings

Ingredients
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
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive 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
juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.
Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Thanks Mel!

I love homemade soup recipes.

Did you add the cream or leave it out??

__________________

This looks great! The other night my girls were eating marinara sauce like soup and I had to tell them we would make some real tomato soup for dinner next week.

I added it. I've always liked cream in my soups.