Hello all,
So I have been kicking it in the Hamptons all week, and its COOOOLD!! And dark! By 6pm I found myself surrounded by perros (dos) and wrapped in a blanket watching the evening news: I am officially 107 years old. And in line with my geriatric-behavior, ALL I want is soup, preferably Tomato since for some reason we have like 10 cans in the cupboard. Being a Practically Posh babe, after heating it up, I top off with some aged Parmesan and eat with some rosemary flatbread left over from this weekend. It actually pairs quite lovely with some Albarino I have in the fridge.
Though I have been eating canned soup, since that’s all I can afford on my pension, 
I am going to make some from scratch this weekend. Here’s a recipe I found on Foodtv.com I’m skipping the cream and adding shaved Parm. I’ll let you know how it turns out…
xxxooo, Robyn
TOMATO SOUP
Ingredients
- 1 (14-ounce) can chopped tomatoes
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
