Tomato Soup

When I was in the UK, I had the most gorgeous tomato soup that you can imagine. I have never been a big fan of tomato soup, funny enough considering that tomatoes are a basic food for me like potatoes are for others but since that day, my view on tomato soup has changed. So over the last few weeks I tried different types of recipe, that make a nice creamy soup and after some modifications, I found my perfect recipe that I want to share with you:

2 TBSP butter
extra virgin olive oil
4 lbs tomatoes, peeled* and sliced  
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
oregano
1 medium sized yellow onion, diced
2 stalks celery, diced
1-2 medium sized carrots, diced
3 cloves garlic, minced
2 cups vegetable stock
fresh basil leaves, chopped

Place sliced tomatoes on a baking sheet. Cover with olive oil and the salt and pepper. Add a fresh sprig or two of oregano Place in a 400 degree oven for 30 minutes to roast.

Halfway through the roasting, melt the butter and remaining 2 tbsp olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so). 

I had the soup on the weekend with some lovely fresh bread and I was in heaven...