This soup is so easy (even without an imersion blender) and tastes wonderful! I reduced the olive oil from 3/4 C to 1 T, and omitted the butter. In addition, I replaced much of the cream with milk, just adding a splash of cream for flavor at the end.
Frog Prince even tried a bowl and was surprised by the taste :)
Tomato Soup (that Frog Prince will eat) - Adapted from Michael Chiarello
1 (14oz) can diced tomatoes (I used petite diced)
1 T olive oil (divided)
1/2 C celery, diced
1/2 C carrot, diced
2 T minced onion
3 large garlic cloves, minced
1 1/2 C chicken broth (or veggie broth)
1/2 tsp. basil
1/2 C milk
splash of heavy cream
salt and pepper, to taste
On a lightly greased cookie sheet (or tinfoil) spread out the drained tomatoes. Drizzle with a 1/2 T of olive oil, and stir to coat. Sprinkle with pepper, as desired.
Roast the tomatoes in an oven (or toaster oven) for 15-ish minutes at 450, until the tomatoes become hot and deeply colored red.
Meanwhile, saute the carrots, garlic and celery in a stockpot in the remaining 1/2 T olive oil.
Add in the broth, juice from the drained tomatoes and the minced onion.
Bring to a boil and simmer, covered, for 5-10 minutes, while the tomatoes finish roasting. Veggies should be getting soft at this point. Add in the basil.
Add in the tomatoes and continue simmering for 5 more minutes. The veggies should be tender, and most of the liquid evaporated.
Transfer in batches to a blender, or if you have an immersion blender, use that. I don't, and just transferred to my trusty blender and it worked wonderfully.
Return to the stove and add in the milk and splash of cream. Heat thoroughly and enjoy!
This was excellent with a grilled tomato and mozzarella cheese sandwich!
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