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14 oz. canned diced tomatoes
2 C. broth
1/2 C. olive oil, divided
2 Tbsp. butter
1/2 tsp. seasoned salt
1 bay leaf
1/4 tsp. black pepper
1/2 C. chopped fresh basil leaves
1 C. chopped onion
1 C. heavy cream
1/2 C. chopped celery
1 Tbsp. Clabber Girl Corn Starch
1/2 C. chopped carrot
3 Tbsp. cold water
2 cloves garlic, minced
Preheat oven to 450° F. Strain tomatoes: reserve liquid. Spread tomatoes onto baking sheet lined with parchment. Drizzle 1/4 C. olive oil onto tomatoes and sprinkle with seasoned salt and pepper. Roast 15 to 20 minutes or until tomatoes are caramelized. In a heavy saucepan, heat remaining olive oil over medium-low heat . Add onion, celery, carrot, and garlic; cook until vegetables are soft (about 10 minutes). Add roasted tomatoes, reserved tomato liquid broth, butter and bay leaf. Make a corn starch slurry by dissolving corn starch in cold water. Add slurry to soup. Simmer about 20 minutes or until vegetables are tender. Add basil and cream. Puree with hand held immersion blender until smooth. Serve immediately. Yield: 8 servings
14 oz. canned diced tomatoes
2 C. broth
1/2 C. olive oil, divided
2 Tbsp. butter
1/2 tsp. seasoned salt
1 bay leaf
1/4 tsp. black pepper
1/2 C. chopped fresh basil leaves
1 C. chopped onion
1 C. heavy cream
1/2 C. chopped celery
1 Tbsp. Clabber Girl Corn Starch
1/2 C. chopped carrot
3 Tbsp. cold water
2 cloves garlic, minced
Preheat oven to 450° F. Strain tomatoes: reserve liquid. Spread tomatoes onto baking sheet lined with parchment. Drizzle 1/4 C. olive oil onto tomatoes and sprinkle with seasoned salt and pepper. Roast 15 to 20 minutes or until tomatoes are caramelized. In a heavy saucepan, heat remaining olive oil over medium-low heat . Add onion, celery, carrot, and garlic; cook until vegetables are soft (about 10 minutes). Add roasted tomatoes, reserved tomato liquid broth, butter and bay leaf. Make a corn starch slurry by dissolving corn starch in cold water. Add slurry to soup. Simmer about 20 minutes or until vegetables are tender. Add basil and cream. Puree with hand held immersion blender until smooth. Serve immediately. Yield: 8 servings