It happens on occasion that I have left over veggies in my fridge. Usually, I will either make a big vegetable soup or roast them with chicken , depending on the type of vegetables. This week, I had a bunch of tomatoes left over and I had no idea what to make with them. Then it hit me, I got this brand new blender for my birthday… why not roast them with garlic & basil and pop them in the blender to make a creamy soup!
This cream of tomato is very easy to do. First off, cut your tomatoes in quarters and lay them on a baking sheet covered with foil. Pour olive oil over the tomatoes (around 2 Tbsp), 1 Tbsp of dry basil & 4 cloves of garlic (chopped finely). Put in a 400 F pre-heated oven for around 20 minutes. The smell will be amazing!
While your tomatoes are roasting, chop 1 carrot and 1 celery rib. Using a medium sauce pan, prepare 1 cup of broth. I used vegetable broth but you could also use chicken. Cook your carrot & celery in the broth and set aside. You also want to chop finely 4 green onions and set aside.
Once everything is cooked, it’s blender time… pour all ingredients in the blender. Using pulsing mode, slowly blend your soup mixture.
Note: hot liquids in blenders can cause severe burns if mixed too quickly. Always go slow and use precaution.
After a few minutes at medium speed, the soup is well blended. Return the mixture to your saucepan and cook for another 10 minutes on medium heat, making sure you stir often. After 10 minutes, remove from heat and slowly incorporate your 1/2 cup of heavy cooking cream (35%), making sure you continuously stir.
That’s it, that’s all… your soup is ready! It’s a small recipe that serves around 4 bowls. Top with fresh basil, piece of bread, cracker, shredded cheese or better yet, a hot crispy grilled cheese.
