Ingredients

The following ingredients have 4 Servings
  • 29 ounces diced tomatoes (Two 14.5 ounce)
  • 2 Tablespoons + 1 teaspoon olive oil (divided)
  • 1 Tablespoon butter or vegan substitute
  • Salt and pepper to taste
  • 1/2 cup celery (diced)
  • 1/2 cup carrot (diced)
  • 1/2 cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 cups vegetable broth (or chicken broth)
  • 1/4 cup fresh basil leaves (sliced into slivers)
  • 3 Tablespoons light sour cream
  • 1 Tablespoon skim milk (or milk of choice)

Instruction

  • Preheat oven to 450 degrees F.
  • Drain tomatoes in a colander over a bowl and reserve the liquid.
  • Spread tomatoes out on baking sheet and toss with 2 Tablespoons of olive oil.
  • Season tomatoes with salt and pepper.
  • Roast tomatoes for about 15 minutes.
  • While the tomatoes are roasting, add 1 teaspoon of olive oil and butter to a pot and heat over medium heat.
  • Add celery, carrots, onion and garlic to the pot and saute until vegetables are softened, about 10 minutes.
  • Add roasted tomatoes, reserved tomato juice and broth to the pot and stir to combine.
  • Allow soup to simmer over low heat for about 15-20 minutes. Vegetables will be soft and flavors will blend together.
  • Puree soup mixture using an immersion blender or a food processor.
  • To make the cream piping, mix sour cream and milk together.
  • Scoop mixture into the corner of a ziplock bag, squeeze mixture into one corner, twist the top of the bag to keep contents intact, and cut off the tip of the corner.
  • Make three increasingly larger circles in the soup.
  • Use a toothpick to draw lines in the web by starting at the edge of the inner circle and slowly moving the toothpick to the outer circle.
  • Garnish with fresh basil.