Preheat oven 450 degrees. Spread tomatoes on cookie
sheet and season with salt and pepper. Drizzle with
1/4 c. olive oil. Roast tomatoes until caramelized
about 15 minutes.
In a saucepan heat 1/4 c. olive oil and saute
carrot, celery and onion; add tomatoes, chicken
broth, bay leaf and butter.
Simmer vegetables until tender about 15-20 minutes.
Add basil.
Puree and put through food mill (medium blade)
4 recipes cooks in a 5-6 qt. pan.
4 recipes yields 9 quarts.
Originally Submitted
9/7/2010
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