Tomato Soup
Cook superior tomato soup. Spread chopped and strained tomatoes on a cookie sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 minutes in a 450¼ oven. Heat some olive oil in a saucepan, and cook diced celery, diced carrots, diced onions, and minced garlic for about 10 minutes. Add the roasted tomatoes and the juices. Add some chicken broth, some butter, and a bay leaf. Simmer for 20 minutes, until vegetables are tender. Add some chopped basil. Puree until the right consistency.
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