I don't know about you but this weather is making me lazy! All I want to do is snuggle up under a blanket and hibernate. The one thing I have been doing is making (and eating) this yummy tomato soup. I started looking for a good recipe after having creamy tomato soup at Panera. This isn't the same but just as good plus it's so easy and doesn't have any weird ingredients. Believe me, if I have all of the ingredients on hand, it must be simple.
Homemade Tomato Soup (from the Food Network website)
1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
I left out the basil and I used skim milk instead of cream and it was still good. Sorry I don't have any pictures but I ate it all before I had the idea to post the recipe:) To make it extra, extra delicious, serve it with really good croutons.
Next is the most recent picture of "The Fish Juggler." I can't remember the last time I took so much time on a painting but it's been fun.
Have a great day!!