Homemade Tomato Soup

Homemade tomato soup.

I recently checked out Gwyneth Paltrow's new cookbook.  It's full of healthy recipes and little bits and blurbs about her family growing up and current.  I fell in love with her when she filmed Emma and dated Brad Pitt.  Then she got kind of weird and named her kids Apple and Moses.  But the cookbook is fun to read and only a few of the recipes are weird or have ingredients that are non-existent in our neck of the woods.

Slow-Roasted Tomato Soup
adapted from My Father’s Daughter by Gwyneth Paltrow
3 tablespoons extra virgin olive oil (or more, as desired)
2 cloves garlic, minced
4 fresh, large basil leaves
1 (28-ounce) can whole peeled tomatoes, with juices
16 pieces slow-roasted tomatoes (8 whole tomatoes), roughly chopped
Kosher salt
Freshly ground black pepper
Heat the olive oil in a large pot over medium heat. Add the garlic and cook for two minutes, stirring so that it doesn’t burn. Add the basil leaves, tomatoes and juice, and 1 1/2 cups of water. Bring the soup to a boil for 1 minute, then reduce the heat to low and simmer it uncovered for 40 minutes. As it simmer gently break part the tomatoes with a wooden spoon. After cooking stir in the slow-roasted tomatoes and season with salt and pepper to taste.

**I ended up adding quite a bit of salt as it was a bit bland.  But the addition of those little garlic bagel chips made it soooo good!