Homemade Tomato Soup

Ingredients

• 1  bay leaf 
• 2 tablespoons butter 
• 14 ounce canned tomatoes chopped canned
• 1 small carrots diced
• 1 stalk celery diced
• 1 cup chicken broth 
• 0.8 cup olive oil extra virgin 
• 0.3 cup basil leaves fresh chopped
• 2 cloves garlic minced
• 0.5 cup heavy cream 
• 4 servings salt and pepper black freshly ground
• 1  onion diced yellow

Equipment

• baking sheet
• sauce pan
• oven
• immersion blender

Directions

1. Watch how to make this recipe.
2. Preheat oven to 450 degrees F.
3. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
4. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat.
5. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
6. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.
7. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.