Andrea, a friend of mine who is also a creative chef, sent me this recipe earlier this week and I thought it would be fun to share with you all. 

Tomato soup is really good (especially on a chilly Fall night, but I speak from memory only now that I live in Hawaii) but when you buy it canned it tends to contain additives like sugar, MSG, and artificial flavorings.  Making it yourself takes a little more time, but if you make a big batch and freeze it into individual portions you save time and money.  Here’s Andrea’s recipe.  Enjoy!   

1 28oz can of Diced Tomatoes (I use Muir Glen)
1/3 cup olive oil
2-4 whole garlic cloves
2 celery stalks diced
1 carrot diced
1 med onion diced
1 quart of Chicken Broth (I used home made – just make a chicken in the crockpot with celery, carrots, onions, salt and pepper and cover with water.  Cook on low all day and you have amazing chicken broth, not to mention lots of chicken to use for anything you like.)
Salt and Pepper to taste
Crushed Red Pepper Flakes to taste
1/4 pint of heavy cream (optional)

Preheat oven to 375.  Strain the tomatoes reserving the juice.  Spread the tomatoes out in a casserole dish.  Drizzle with olive oil and salt and pepper.  Place whole garlic cloves on top and bake for 15 minutes.

While you are waiting for your tomatoes, saute the celery, carrots and onions with olive oil in a large soup pan.  Once they are tender, add the chicken broth and reserved tomato juice.  Add salt, pepper and red pepper flakes at this point.  Bring to a boil, to make sure your veggies will puree nicely. 

Once the tomatoes are done roasting, add them to the mixture.  If you have a submersion blender, puree right in the pan.  If not, transfer to a blender to puree.  Add the cream if you so desire.  You may want to add more chicken broth to get it to the consistency you like.  Add a little fresh basil at the end, if desired.

Related posts:

1. Butternut Squash Soup: An Illustrated Recipe