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Categories:
tomatoes garlic dried basil olive oil onion carrots stalks celery garlic chicken bay leaf sugar balsamic vinegar milk
Viewed: 11 - Published at: 2 years agoIngredients
- 1 can Whole Tomatoes, 28 Oz. Can
- 2 cloves Garlic, Sliced Thickly
- 1/2 teaspoons Dried Basil
- 1 Tablespoon Olive Oil
- 1 whole Medium Onion, Chopped Finely
- 2 whole Carrots, Chopped Finely
- 2 stalks Celery Chopped Finely
- 2 cloves Garlic, Chopped Finely
- 3 cups Chicken Or Vegetable Stock
- 1 whole Bay Leaf, Dried
- 1/4 teaspoons Sugar
- 1 Tablespoon Balsamic Vinegar
- 1/2 cups Milk
Method
- Remove the whole tomatoes from their juices and lay them out on a baking sheet, reserving the juice. Slide the thick slices of garlic into the tomatoes, then sprinkle with the dried basil and drizzle with the olive oil. Roast tomatoes at 425 degrees for 20 - 30 minutes, just long enough to start to get some char on the edges and develop the sweet tomato flavor.
- In a Dutch oven or other large heavy-bottomed pot over medium-high heat, saute the onions, carrots, and celery for about ten minutes. Add the garlic and cook for another two or three minutes. Add the reserved tomato juices, chicken or vegetable broth, bay leaf, sugar, and balsamic vinegar. Reduce heat to a simmer and cook for about two hours (I've gone as little as an hour and as long as three).
- Add the milk by tempering it-stir a bit of the hot liquid into the milk first, to warm it up so that it doesn't curdle when you add it in to the soup. Stir in the milk.
- Last step: blend! I use an immersion blender (they are AWESOME and can be had for about twenty bucks), but you can also do it-carefully-in batches in a regular blender. I like to blend mine until it's completely smooth and silky, but it's also good a little bit chunkier.
