Roasted Tomato Soup Recipe

Recipe courtesy Mary Ellen Diaz from First Slice
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 (16-ounce) can crushed tomatoes
  • 2 teaspoons dried basil
  • 2 cups water
  • 1 cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch sugar
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Directions

Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.

Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.

Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!

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  • on January 13, 2013

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    I used the whole head of cauliflower and then I used the immersion blender after all the vegetables had softened up. It made a filling, healthy meal. Very satisfying!

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