Tomato and Basil Soup for SRC
She strongly believes that cooking and baking create the best memories. I totally agree with her, the bonds that are forged in the kitchen, with the people we care about, gives us a unbreakable bond that stands the test of time.
Jamie hails from New York, Long Island to be exact. In her wonderful kitchen is where she holds monthly “Dining Diva” parties. This is also were she spends quality time with the plethora of friends she has.
It was really hard to decide what to make from her blog. I was going to make the Baked Oatmeal, but I thought twice about it. I think I have been posting way to many breakfast and sweets. I decided to go with something hearty and perfect for Lent. I decided to make her Tomato and Basil Soup. I hope you enjoy it as well as I did.
Tomato and Basil Soup adapted by Cookin with Moxie
Tomato and Basil Soup
2 (14-ounce) cans diced tomatoes
1/2 cup olive oil, divided
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
1 large onion, diced
4 cloves garlic, minced
3 cups chicken broth
2 bay leaves
4 tablespoons butter (1/2 stick)
1/4 cup chopped fresh basil leaves, plus more for garnish
1/2 cup heavy cream, optional
Preheat oven to 450 degrees F. Drain cans of tomatoes, reserving juice for later. Pour 1/4 cup olive oil on foil-lined baking sheet along with diced tomatoes. Season with salt and pepper. Roast in the oven for 15-20 minutes, turning halfway through baking.
Meanwhile, in a large stockpot, heat remaining 1/4 cup olive oil over medium heat. Add the celery, carrots, onion and garlic, cooking until softened, about 15 minutes. Add the roasted tomatoes, reserved juices, chicken broth, bay leaves and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. Serves 4.
Peace be with you,