Roasted Tomato Soup


2 tablespoons extra virgin olive oil

2 tablespoons tomato paste

1 large onion, diced

1 carrot, diced

Salt and freshly ground black pepper

4 cups roasted canned tomatoes (include the juice)

½ teaspoon dried basil

1 cup vegetable stock

1 teaspoon sugar (if needed)


Put the oil in a large, deep saucepan over medium heat. When hot, add the tomato paste and let it cook for 1 minute. Add the onion and carrot; sprinkle with salt and pepper and cook until the onion begins to soften, about 5 minutes.

Add the tomatoes, basil and stock and cook, stirring occasionally, 10-15 minutes. When the soup is done, puree it in a blender or with an immersion blender.

Serves four.

Cook’s note: For creamy tomato soup: Substitute 2 tablespoons butter for the olive oil and 1 cup cream or half-and-half for the stock, adding just before pureeing.

Adapted from Mark Bittman’s “How to Cook Everything Vegetarian”


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