The Best Tomato Soup Ever
1 medium onion, sliced.
2 stalks of celery, sliced
1/2 green pepper, sliced
2 lbs. fresh roma tomatoes, cut in half.
6 Tbsp. olive oil
1 Tbsp. sea salt
1- 46 oz. can/bottle of V-8 juice.
3 to 6 Tbsp. sugar
1 or 2 Tbsp. vegetable base or 3 Tbsp. vegetable
bouillon cubes
Fresh ground black pepper to taste
1 1/2 c. Half & Half
1/4 c. chopped fresh basil, optional
1/4 c. chopped fresh parsley, optional
Roast the onion, celery, green pepper and
tomatoes in olive oil and sea salt on a jelly roll pan at 425 degrees for 40
minutes until just beginning to caramelize. Blend the roasted vegetables and V-8 juice
until smooth. (Put it in a blender or use a hand blender to smooth.) Pour
the tomato mixture into a large sauce pan, soup pot or dutch oven. Add the
sugar (this combats the acidity in the tomatoes. Use more sugar when the
tomatoes have a more acidic bite to them). Add bouillon and black pepper. Heat
to almost a boil. Turn off heat. Stir in cream. Add the basil and parsley.
Serve warm.
(I serve the soup warm with melted cheese
toast (a slice of your favorite cheese on a piece of toast and melted under the
broiler), cut into small squares, to use as croutons. It is excellent!
