quick & easy tomato soup

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Quick & easy were important for this recipe since I am doing all of my cooking in my utility room right now during my kitchen remodel. Right now my cooking appliances are a single induction burner, a toaster oven, a microwave oven, and an immersion blender.
Servings:
4
Preparation Time:
30 minutes
Tools
  • knife & cutting board
  • baking sheet
  • soup pot
  • blender

Ingredients

  • 3 large or 4 medium tomatoes
  • 3 mild to medium green chiles
  • 1/2 medium onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 2 t. olive oil
  • 1 t. kosher salt
  • 4 c. vegetable broth or chicken stock
  • 2 T. fresh basil leaves, chopped
  • salt & pepper to taste
Cooking Instructions
  1. Core, peel and seed the tomatoes. Slice the tomatoes so that they are no more than 1" thick and place them onto a baking sheet.
  2. Slice the peppers in half and remove the ribs and seeds. Place the chiles onto the baking sheet with the tomatoes.
  3. Place baking sheet under the broiler until the chiles begin to brown. Remove the chiles and continue broiling the tomatoes until they begin to brown.
  4. Place the onion, carrot, celery, olive oil, and kosher salt into the soup pot over medium heat. Stir occasionally until the ingredients begin to take on a little colour.
  5. Add the broth/stock to the pot. Reduce the heat to low after it comes up to a boil.
  6. Turn off the heat and add the chiles and tomatoes when they are done browning under the broiler.
  7. Blend to the desired consistency. Stir in the basil. Salt & pepper to taste.