Cream of Tomato Soup

When I was growing up, it seemed like grocery shopping night was the soup and sandwich night.  There is something wonderfully homey and comforting about a warm bowl of tomato soup and a perfectly toasted grilled cheese.  I loved it when I was a kid and my family loves it today.  Except, I no longer open a can of tomato soup.  I  created this recipe for tomato soup and it is the new favorite.



Dawn's Cream of Tomato Soup

2 (14-ounce) can whole tomatoes
½  cup extra virgin olive oil
Salt and freshly ground black pepper
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
2 cups chicken broth
4 tablespoons butter
1 cup tomato sauce
1 1/2 cups heavy cream

Preheat oven to 450 degrees F.

Strain the canned tomatoes, reserving the juices, and spread onto a cookie sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast for about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium heat. Add the carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted canned tomatoes, reserved tomato juices, chicken broth, and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.  Puree with a hand-held immersion blender  or in small batches in a blender until smooth.  Strain mixture (if you want to) and return to pan, add cream.  Taste and adjust salt and pepper as needed.

Serve with grilled cheese sandwich.