The last couple of week's my blog has been heavy on the sweets, so I decided to balance things out, and bring you a savory dish today. It's also time again for my monthly Secret Recipe Club post! I'm sure you're all familiar with this fun club by now, but if you'd like more information, or are interested in joining us, stop by and check it out.
My assignment this month was Little Bit of Everything, a blog ran by Julie, a 50 something Nebraskan who likes to cook, travel, and garden. Her blog is a collection of recipes she's gathered over the years from cookbooks, along with newspaper and magazine clippings. We have a lot in common, besides our place of residency of course. :) She has an extensive recipe index, and I had quite the time deciding what I wanted to make.
Sweet Potato Bread, Smoky Apple Butter Ribs, Pumpkin Chili, Carrot Soup with Ginger and Lemon, and Cookie Dough Dip called my name, but the recipe that won me over, was her Tomato Soup. I've been craving this soup lately, and wanting to try my hand at a homemade version, so I couldn't wait to check it out. After I glanced through the ingredients list, and seen that I had everything I needed already in stock, I was hooked.
I loved the fact that Julie roasted the tomatoes first, which I think gives this soup an amazing depth of flavor. I did change a few minor things in the recipe, but stayed true to the original. I left the bay leaf out, (my family doesn't care for it) used green onions instead of a yellow one, and cut the olive oil down to 1/4 cup. I was rewarded with a silky smooth and creamy soup, that went perfectly with the grilled cheese sandwiches I served with it. The only thing differently I may try next time, is to use fresh tomatoes instead of canned, to make it truly homemade.
Roasted Tomato Soup
1 (14-ounce) can chopped tomatoes
1/4 cup pure olive oil, divided
Salt and fresh ground black pepper to taste
1 stalk celery, diced
1 small carrot, diced
4 green onions, diced
2 cloves garlic, minced
1 1/2 cups vegetable broth
2 tablespoons butter or margarine
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream (optional - I didn't use it)
Preheat oven to 450 degrees.
Strain the tomatoes, reserving the juice, and spread them onto a parchment paper or aluminum foil lined baking sheet.
Season with salt and pepper, then drizzle with 2 tablespoons of the olive oil. Roast until caramelized, about 12 - 15 minutes.
In a medium saucepan, heat remaining olive oil over medium-low heat.
Add the celery and carrot, and cook until softened, stirring occasionally. (about 10 minutes) During the last 4 minutes of the cooking time, add the onion and garlic.
Add the roasted tomatoes, reserved tomato juice, vegetable broth, and butter.
Reduce heat if necessary, and simmer until vegetables are very tender, stirring occasionally. (about 20 minutes)
Add basil and cream, if using, and puree with a hand held immersion blender until smooth.
Taste for seasonings, adding more salt and pepper if needed, and serve.
Makes 2 servings.
Serving suggestions: Crackers, garlic croutons, and/or grilled cheese sandwiches.
Notes: *Don't skip roasting the tomatoes, it totally takes this soup over the top flavor wise.
*A regular blender may be used if you don't have an immersion blender. I used a blender, because my immersion blender didn't make the soup as smooth as I wanted.
Thank you for the delicious recipe Julie and helping me add another winner to my recipe index.
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