How to make it

  • Preheat oven to 450.
  • Drain tomatoes & reserve the liquid.
  • Toss the tomatoes with a drizzle of olive oil & salt & pepper to taste
  • Spread them out on a baking sheet & roast them in the oven for 15-20 minutes.
  • Finely chop the onion, carrot, & celery.
  • Coat the bottom of a saucepan (2-3 qt size is fine) with a healthy layer of olive oil & put on low/medium low heat.
  • Add the onion, carrot, celery, & garlic and cook over the low-ish heat for about 10 minutes.
  • Then add the roasted tomatoes, broth, reserved tomato juice, & bay leaf to the saucepan.
  • Simmer everything until the veggies are tender - time varies depending on how finely the veggies were chopped. Check at 15 minutes.
  • Finely chop the basil & parsley and add it towards the end of cooking.
  • Discard the bay leaf.
  • Let soup cool for a bit, toss in about 6 or 7 drops of hot sauce, & then puree it with an immersion blender (easiest) or normal blender or food processor.
  • If you're going to add cream or butter, add it now.
  • Serve!

Reviews & Comments 1

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    " It was good "
    Kumbaya ate it and said...
    Good for people that grow their own tomatoes. I would sprinkle some croutons on the top, to give it a "bite". By being quite thick, this is an excellent one-course-meal for anyone on a weight-loss diet as you get a lot of vitamins and nutrients at almost no calories.
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  • heirloomtomato 7 years ago
    I love how you can control the fat content of this soup without compromising the results. For me, it is key to not add too much hot sauce. It shouldn't be "spicy", it should be more like a mysterious flavor note that makes you wonder.. I used Tapatio brand, the possibilities are endless though.

    I have also made this with red pepper in place of the celery (didn't have any) & swapped the basil for cilantro. I DID add enough hot sauce to give it a kick, & it worked well. Mexican/American tomato soup kind of thing.
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