Non-vegetarian Tomato Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can diced tomatoes
• 3/4 cup extra virgin olive oil
• salt and freshly ground black pepper
• 1 stalk celery
• 1 carrot
• 1 yellow onion
• 2 minced garlic cloves
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaf (optional)
• 1/2 cup heavy cream (optional)

Recipe

• 1 preheat oven to 450.
• 2 strain can of tomatoes well, reserving liquid. spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
• 3 drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
• 4 roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
• 5 while tomatoes roast, dice celery, carrot, onion, and garlic.
• 6 pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
• 7 add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
• 8 once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
• 9 once everything's soft and well blended, add cream and basil.
• 10 puree with an immersion blender or in a standing blender until smooth.