Here's a recipe that will take you back to your childhood... homemade tomato soup! 🍅🍅🍅
2 Tbsp. Olive Tree Blend Olive Oil
1 large yellow onion, roughly diced
1 stalk celery, diced
1 medium carrot, diced
2 cloves garlic, chopped
2 bay leaves
1 – 28 oz can Whole Tomatoes with juices (San Marzano’s if possible)
1 – 28 oz can Crushed Tomatoes with juices (San Marzano’s if possible)
20 fresh basil leaves, torn
4 cups sodium free chicken stock
1/4 cup whole milk
1/4 cup heavy cream (or half and half)
Kosher salt/fresh ground pepper to taste
Fresh basil leaves and fresh chives for garnish
Olive Tree Basil Olive Oil for drizzling
Saute onion, celery, carrot in olive oil in a stock pot at medium heat till onions are translucent – about 8 minutes –
Then add garlic and bay leaves and saute for 2 more minutes.
Add both cans of tomatoes and chicken stock, basil leaves and salt and pepper and bring to a boil.
Then reduce heat to just above a rolling simmer, cover with lid slightly open and cook for 40 minutes.
Remove bay leaves.
Let it cool slightly.
Puree with an immersion blender (you can use a blender or food processor but it may not be as smooth)
Add milk and cream, stir by hand till fully combined and bring back to temperature.
Serve hot topped with a few ribbons of julienned basil leaves and chopped chives.
Finish with drizzles of Olive Tree Basil Olive Oil