Mmmm, perfect tomato soup for a cold night.
Add a dollop of pesto and some cheeeeeze!
My mom made this soup when I was recently home for a visit. It is perfect with some crusty bread and a glass of red wine. My version omitted the celery tops (because I rarely buy celery), but it is good with the celery and I used dried basil because I forgot to buy fresh basil (whoops!). The addition of sun-dried tomatoes gives the soup a nice depth. Anyway, I got to use my immersion blender which is one of my favorite kitchen tools ever.
Fire Roasted Tomato Soup
- 1TB butter
- 2 shallots, minced
- 1 clove of garlic, minced
- 3/4C finely chopped carrots
- 1tsp sugar
- 1TB dried basil or 10 large basil leaves, torn
- 4 sun-dried tomato halves, packed in oil
- 1 28oz can of fire roasted tomatoes
- chopped celery tops
- 1 14oz can of vegetable broth
- salt and pepper
- dollop of pesto (to add on top when served, if desired)
Melt butter in stock pot or Dutch oven over medium heat. Add shallots, garlic and carrots. Cook for 5 minutes, or, until soft. Add the sugar, basil, celery tops and salt and pepper, cook for 5 more minutes. Then add the canned tomatoes and sun-dried tomatoes and broth. Stir and let simmer for about an hour. Check on it occasionally and stir. Remove from heat and use an immersion hand blender to puree the soup (or, you can use a blender instead). Pour soup into bowls, dollop with pesto and a little bit of Pecorino or parmesan cheese. Enjoy!