It's been chilly here for the last couple of weeks and as I was scrolling through pictures I stumbled across these.
The moment I saw these pictures I was reminded of how amazingly delicious and creamy this soup was!
I haven't made this soup in a couple of months because I usually like to use this recipe as a good way to use up tomatoes from the garden...after reminiscing here for a minute though I may need to add it to this weeks menu...
1 Tbsp unsalted butter
1 garlic clove
1 c. carrots, sliced
1/2 white onion, diced
3/4 c. celery, diced
7-8 medium sized tomatoes, roasted (see below), and diced
1/2 c. water
1/2 c. parmesan cheese
3/4 c. heavy whipping cream
1 can chicken broth
1 bay leaf
1 Tbsp sugar
1 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. basil
To start out, cut tomatoes in half and remove the seeds. Place cut side down on a baking sheet and brush the top with olive oil and broil in oven for 15-20 minutes. The tomato skins will blacken a little. Once they have finished roasting, remove the skins. While tomatoes are still roasting though chop the remaining vegetables.
In a large saucepan over medium heat add butter, onion, celery, garlic and saute for about 5 minutes.
Add chicken broth, roasted tomatoes (without the skins), water, bay leaf, sugar, oregano, garlic salt, basil, sat, and pepper. Bring to a boil, then reduce heat to a medium simmer for about 10 minutes.
In a small bowl, whisk together the parmesan cheese and heavy cream and then add to the soup and heat through.
Remove bay leaf and pour everything into the blender and puree or food chop depending on what consistency you like.
Serve with some yummy grilled cheese sandwiches and you have a warm comforting meal!
For a printable version of this recipe click here.