Adapted from Michael Chiarello, the Food Network recipe, but with lots of changes
Taste 3 (out of 5)
Difficulty 2 (out of 5)
- 3 medium sized tomatoes (15 oz)
- 2 tbsp canola oil
- 1 tbsp olive oil
- 2 tbsp butter
- 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
- 1/4 cup chopped fresh basil leaves
- 2 cups 2% milk
1. Preheat oven to 450F. Cut tomatoes in quarters and place them skin side down on a baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes until caramelized.
2. Meanwhile grind the onion and the garlic. Heat canola oil in a medium size sauce pan, add the onion the celery, the carrot and the garlic, season with salt and pepper and cook until softened, about 10-15 minutes.
3. Cool the tomatoes on a rack, the skin should easily come off and chop the tomatoes into smaller pieces.
4. Add the roasted chopped tomatoes, chicken broth, water, bay leaf and butter. Simmer until vegetables are very tender, about 20-30 minutes.
5. Add basil and milk and cook for another 10 minutes on lower heat. Puree with a hand immersion blender until smooth.
Pretty good soup.