I have always had a soft spot for tomato soup. This recipe is my favorite because it is easy, relatively quick and has a great balance of savory, sweet and tangy. I think the addition of sherry at the end really finishes it nicely, but if you don’t want to use alcohol, good quality red wine vinegar also works as a finisher. Start with just a splash to see how you like it, or just omit that step entirely. If you want this to be cream of tomato soup, add heavy cream to taste at the end and just heat through, or top each serving with a healthy dollop of sour cream and stir through to make it creamier.
- 2 lbs of fresh peeled and chopped tomatoes, drained with liquid reserved (or one 14-ounce can chopped tomatoes, strained with liquid reserved)
- 1/4 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 Tbs butter
- 2 Tbs tomato paste
- 1/4 cup chopped fresh basil leaves
- 2 Tbs dry sherry
- Preheat oven to 450 degrees F.
- Spread the tomatoes onto a baking sheet, season with salt and pepper to taste, drizzle with half 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, tomato paste, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil, if using. Puree with a hand held immersion blender until smooth. Add sherry just before serving.
This post is participating in Sunday Night Soup Night and Real Food Wednesday.