I wanted to make tomato soup to accompany the grilled cheese I planned to make with my amazing pita bread! I decided to balance out all of the work it took to make the pita (although it really wasn’t hard!) with this simple recipe I found on the Food Network site, much easier than the version Jessica made, but also delicious. There were so many recipes to choose from, but this one looked easy and had great reviews.
We needed something green for this Meatless Monday dinner, too; I guess that’s where the pickle and avocado come in.
Since I chopped my veggies in advance, this recipe was super quick! On Sunday night I took the time to prepare the onions, garlic, carrot and celery for Monday’s dinner, so dinner came together in less than 30 minutes. Rachael Ray would be proud!
Tomato Soup adapted from Michael Chiarello/The Food Network
Serves 2, generously
- olive oil, for roasting the tomatoes and for the pot
- butter, for the pot (optional)
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 14-ounce can diced tomatoes
- 1 cup homemade vegetable broth
- 1 teaspoon dried basil (fresh is better, but it’s not basil season…)
- salt and pepper, to taste
- Preheat oven to 450 degrees.
- Drain tomatoes (saving the juice), spread onto a baking sheet, sprinkle with olive oil, salt and pepper and roast for 10 minutes, until caramelized.
- Meanwhile, heat a little bit of oil and some butter in the pot and add onions, garlic, carrots and celery. Cook for 10 minutes, or until softened.
- Add the roasted tomatoes, reserved juices and broth. Simmer until the vegetables are tender, another 10-15 minutes.
- Puree with an immersion blender, or transfer to a regular blender or food processor until smooth.