Creamy Tomato Soup from Scratch

The difference between tomato soup from a can of Campbell's and tomato soup from scratch is night and day. You have never loved true tomato soup until you combine roasted tomatoes, fresh herbs and rich cream, served with a traditional grilled cheese sandwich with a twist, substituting White English Cheddar in lieu of Sharp Cheddar cheese on a decadent olive sourdough bread.

Ingredients
2 (28 ounce) cans whole or chopped stewed tomatoes (I prefer organic and canned with basil)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste
2 stalks celery, chopped
2 carrot stalks, chopped
1 sweet yellow onion, diced
4 cloves garlic, minced
2 1/2 cups low-sodium chicken or vegetable broth
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves
1/2 cup cream
1/2 cup nonfat milk

Preparation
Preheat the oven to 450 degrees.

Strain the canned tomatoes, reserving the tomato juice. Rough chop or Cuisinart the tomatoes. Spread the tomatoes onto a baking sheet and lightly season with salt and pepper and drizzle with 1/4 cup of extra virgin olive oil. Bake for 15 to 20 minutes.

In a large saucepan heat the remaining olive oil with the celery, carrot, onion and garlic over medium-low heat for approximately 10 to 15 minutes. Add the oven roasted tomatoes to the mirepoix (carrot, celery and onion saute), along with the reserved tomato juice, chicken or vegetable broth, bay leaves and butter. Simmer for approximately 15 to 20 minutes, until vegetables are completely softened and flavors are combined. Add both the cream and nonfat milk. (If you would prefer to keep your recipe very low fat, substitute the cream for an additional 1/2 cup of nonfat or low fat milk. If you would like to keep your recipe vegan, simply omit the dairy and add 1/2 cup of additional vegetable broth instead.) Puree the soup with a hand held immersion blender until smooth. (If you do not have an immersion blender use either a Cuisinart or counter top blender instead to reach ideal consistency.)

Garnish with chopped fresh basil leaves and serve with a hot grilled cheese sandwich or simply grilled slices of sourdough baguette brushed with olive oil and a fresh tossed green salad on the side for a light lunch.

Serves: 6