Description
A wonderful hot soup with many layers of flavor!
Ingredients
Scale
- 3 14-ounce cans of whole tomatoes (1200 g, total)
- 3/4 cup olive oil, divided
- salt and pepper, to taste
- 1 onion or leek (white and light green parts only), diced
- 1 carrot, diced
- 1 stalk celery or 1/2 cup celery root, diced
- 1 parsnip, diced (optional)
- 2 – 4 tablespoons brandy (or sherry)
- 2 tablespoons basil and or parsley, chopped
- 1 cup chicken or vegetable stock
- 1/2 – 1 cup heavy cream
- 2 cups pasta, cooked according to package directions (optional)
Instructions
- Drain the tomatoes, reserving liquid, using your hands, open the tomatoes, removing the seeds
- Laying the tomatoes out flat on a parchment-lined baking sheet. Drizzle with 1/4 olive oil, sprinkle with salt and pepper, bake at 400 F until the edges begin to brown, about 20 minute
- Add 1/2 cup olive oil to a large saucepan, add onion, carrot, celery, and parsnip, cook over medium heat for 10 minutes
- Add brandy, and flame (You may not have enough alcohol to get a flame with sherry)
- Add the herbs, reserved tomato juice and the stock, simmer until the veggies are tender
- Process the soup using an immersion blender, blender, or food processor (You may want to let it cool a little bit so you don’t get splashed with hot soup)
- Add cream, using enough to get the desired texture, heat
- Garnish with a bit of cream and or herbs, serve with optional pasta if desired.