Restaurant-Style Tomato Soup | Dorothy Lane Market
Dorothy Lane Market

Restaurant-Style Tomato Soup

PREP TIME 5 mins
COOK TIME 1 hr
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 14-oz can chopped tomatoes
  • ½ cup DLM Extra-Virgin Olive Oil
  • Salt and pepper to taste
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup chicken or vegetable stock
  • 1 bay leaf
  • 2 Tbsp butter
  • ½ cup cream or half & half
  • Garnish of fresh basil, if desired

INSTRUCTIONS

1
Pre-heat oven to 450ºF.
2
Strain the canned tomatoes reserving the juice. Place chopped tomatoes on a sheet pan and drizzle with ¼ cup olive oil and season with some salt and pepper. Place in hot oven and roast until caramelized, about 15-20 minutes.
3
In a sauce pan with ¼ cup olive oil, sauté the celery, carrot, onion, and garlic until soft, but not brown, about 10 minutes.
4
Add the roasted tomatoes, the strained juice, stock, bay leaf, and butter.
5
Simmer over low heat for 15 minutes. Add the cream and purée with an immersion blender until smooth. Garnish with basil if desired.

Reviews

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Dec 27th 2022

My family loves this recipe! It's easy to make and you can add extra flavor by using fire roasted tomatoes too. Even my kid who doesn't like tomatoes will eat this soup. Well done DLM!

- Amy

Restaurant-Style Tomato Soup

PREP TIME 5 mins
COOK TIME 1 hr
SERVINGS 4

INGREDIENTS

  • 1 14-oz can chopped tomatoes
  • ½ cup DLM Extra-Virgin Olive Oil
  • Salt and pepper to taste
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup chicken or vegetable stock
  • 1 bay leaf
  • 2 Tbsp butter
  • ½ cup cream or half & half
  • Garnish of fresh basil, if desired

INSTRUCTIONS

1
Pre-heat oven to 450ºF.
2
Strain the canned tomatoes reserving the juice. Place chopped tomatoes on a sheet pan and drizzle with ¼ cup olive oil and season with some salt and pepper. Place in hot oven and roast until caramelized, about 15-20 minutes.
3
In a sauce pan with ¼ cup olive oil, sauté the celery, carrot, onion, and garlic until soft, but not brown, about 10 minutes.
4
Add the roasted tomatoes, the strained juice, stock, bay leaf, and butter.
5
Simmer over low heat for 15 minutes. Add the cream and purée with an immersion blender until smooth. Garnish with basil if desired.

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