this recipe, from my fresh market cookbook, is super easy and quick to make. it can be made veggie-friendly, but the cream definitely makes it filling.
creamy tomato basil soup
1 (14oz) can diced tomatoes seasoned with garlic, basil and oregano
salt & pepper, to taste
3/4 cup olive oil, divided
2 garlic cloves, minced (i always use more!)
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup chicken broth (you can use vegetable broth to make this veggie-friendly)
1-2 fresh bay leaves
1/4 cup fresh basil
1/2 cup heavy cream
preheat oven to 450 degrees. strain tomatoes, reserve juices.
spread single layer of tomatoes on baking sheet, sprinkle with salt & pepper and drizzle with 1/4 cup olive oil. roast tomatoes until caramelized, about 15 minutes.
in medium saute pan, heat remaining olive oil over medium heat. add garlic, yellow onion, carrots, and celery and cook until softened, about 8 minutes. add roasted tomatoes, reserved tomato juice, chicken broth and bay leaves. reduce heat and simmer for 15 to 20 minutes.
add basil and heavy cream, stirring to combine; remove bay leaves. in a food processor puree until smooth (i used a blender, on puree setting).
this made enough for two people (actually, one big portion for beau, and a tiny one for me. next time i'll probably double the recipe). i cooked a chicken breast in the oven and served the soup with a chicken caesar salad and warm crusty bread.