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Tomato Soup Recipe

No picture sadly, but I’ve missed writing recipes.  I have a backlog of photos without recipes written down and recipes without photos.  At this point I find I’m killing myself with wasted time, trying to remember how I came up with that delicious dish 3 months ago.  So while it may not be pretty, the blog is back with it’s original purpose in hand – to serve as my mental diary of things I’d like to cook again and felt were worth writing down.  Cheers.

Tomato Soup Recipe

serves 8 bowl size servings or 12 when served with grilled cheese

2 28 oz can peeled whole tomatoes, roughly chopped, juices reserved

olive oil

kosher salt

fresh ground pepper

2 tbsp butter

4 stalks celery, not quite minced

12 baby carrots, chopped

2 yellow onions, diced

4 cloves garlic, finely chopped

1/4 c. flour

4 c. chicken stock

2 bay leaves

2 sprig fresh thyme

1 c. heavy cream

Preheat your oven to 425.  Spread chopped tomatoes over a large baking sheet and drizzle with olive oil, kosher salt, and pepper.  Roast in oven for 25 minutes.

Heat a 8 quart stock pot to medium high heat.  Add 2 tbsp butter plus 1 tbsp olive oil.   Heat until fragrant, then add celery, carrots, and onions, lightly sprinkle with kosher salt and fresh ground pepper.  Heat until soft over medium high heat, reducing after about 5 minutes to prevent burning.  Stirring occasionally, cook until soft, about 12 minutes total.  Add chopped garlic and cook another 2 minutes.  Sprinkle the flour over the vegetables and stir to cook for another 2 minutes.  Add now roasted chopped tomatoes, chicken stock, and bay leaves.  Bring to a boil, then simmer for 25 minutes.  If you have an immersion blender, lucky you!  I’m hoping for one for Christmas.  Use it now to puree your soup.  If not, work in small batches in your blender or Cuisinart/Food Processor to puree.  I find three batches necessary and a clean pot for the pureed results.  When fully pureed, add heavy cream, simmer another 5 minutes, then season with salt and pepper to taste.