2 recipes in one week. Is your head spinning yet? Plus, this time–there’s a free printable!
Today I’m bringing you a super easy tomato soup recipe. My sister, Jordan, made this soup for her daughter’s first birthday party in January. I’m pretty sure I had two bowls, and I immediately asked for the recipe. I’ve never even been a tomato soup fan before I tasted this version!
Truly, it only took 30 minutes to make, and it was well worth it.
Here’s what you’ll need:
1 can diced tomatoes
1 yellow onion
2 cloves garlic
1 celery stick
2 tbsp butter
1 tsp basil
1 cup chicken broth (or vege broth if you’d like to keep it vegetarian)
1 cup olive oil
1/2 cup heavy whipping cream (optional)
Start by draining the tomatoes. Keep the juice. Spread the tomatoes out on a cookie sheet and add 1/2 cup olive oil. Salt and Pepper. Cook for 15 minutes at 350.
While tomatoes are baking, add 1/2 cup of olive oil to a large sauce pan (I used 2.5 qt.). Add in chopped celery, onion, garlic into sauce pan and simmer for the remainder of the time the tomatoes are in the oven.
Next, add tomatoes, tomato juice, chicken broth, butter, and whipping cream (if desired) to the sauce pan with vegetables. Season with salt and pepper. Simmer for about 10-15 more minutes, until the vegetables are soft.
Once veggies are soft, remove from heat and add in 1 tsp basil.
Blend, blend, blend until desired consistency.
We paired this delicious soup with grilled cheese sandwiches and it was the perfect match! We made one sandwich with mild cheddar cheese, and the other with provolone. MmmMMm!!
I will warn you… If your blender does not seal properly, and you attempt to blend this ridiculously hot soup, it will come out, and it will stick to your arm and burnnnn like the dickens.