You-Will-Not-Be-Sorry-You-Made-This Tomato Soup
- 2 large tomatoes
- 3/4 cup canola oil
- Sea salt to taste
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 1/4 cups veggie broth
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
Preheat oven to 450 degrees F.
Cut the tomatoes into large chunks and spread onto a baking sheet.
Season with salt and drizzle with 1/4 cup of the canola oil then roast in the oven until caramelized (about 15 minutes).
While they bake, heat the remaining canola oil in a medium saucepan over medium-low heat.
Add the celery, carrot, onion and garlic, cook until softened (about 10 minutes).
Add the roasted tomatoes, veggie broth, and butter. Simmer until vegetables are very tender (about 15 to 20 minutes).
Add basil. Puree in a blender until smooth. Enjoy!
This is my absolute most favourite local recipe ever (that I’ve had so far). I figured it out last year and it has stuck in my brain as the epitome of a rainy summer’s day dinner.
We’re having a friend over tonight and I can’t wait to share it with her.
Happy eating, everyone!