Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 400 degrees F.
Step 2
Place the diced tomatoes (with the juice reserved for later) on a baking sheet. Drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast the tomatoes in the 400 degree F oven for 40 minutes. Keep an eye on the tomatoes and stir them around if they start to burn.
Step 3
In a large stock pot, heat 1 tablespoon olive oil and butter over medium-high heat.
Step 4
Cook the minced garlic for 30 seconds. Then add the chopped onion, celery, and carrots. Saut until vegetables are softened and the onions are translucent.
Step 5
Add the roasted tomatoes, reserved tomato juice, chicken stock, and sugar. Simmer until it starts to thicken, or about 15 minutes.
Step 6
Add the half and half, basil, oregano, salt, and pepper.
Step 7
Puree the soup in a food processor fitted with a steel blade. Process for 2-3 minutes or until the soup is smooth.
Step 8
Return the soup to the stove top and bring to a simmer. Adjust the seasonings. Serve with croutons and fresh basil.
Your folders
foodnetwork.com
4.8
(479)
1 hours, 35 minutes
Your folders
cafedelites.com
5.0
(57)
50 minutes
Your folders
ambitiouskitchen.com
4.9
(100)
70 minutes
Your folders
themediterraneandish.com
4.9
(124)
50 minutes
Your folders
ambitiouskitchen.com
Your folders
theslowroasteditalian.com
5.0
(2)
25 minutes
Your folders
southernliving.com
Your folders
therecipecritic.com
4.3
(7)
25 minutes
Your folders
therecipecritic.com
Your folders
bbcgoodfood.com
15 minutes
Your folders
loveandlemons.com
5.0
(40)
90 minutes
Your folders
cookingwithkarli.com
1 minutes
Your folders
tastesbetterfromscratch.com
Your folders
gourmetgarden.com
40 minutes
Your folders
allrecipes.com
5.0
(248)
30 minutes
Your folders
myrecipes.com
4.3
(22)
Your folders
garnishandglaze.com
20 minutes
Your folders
confettiandbliss.com
5.0
(8)
30 minutes
Your folders
mccormick.com
5.0
(3)
40 minutes