1 (14 oz) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves (or dill)
1/2 cup heavy cream, optional
Preheat oven to 450 degrees F. Strain the chopped 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.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add celery, carrot, onion and garlic, cook until softened, about 15 minutes. (Times double for doubled recipe.)
Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream, if using. Puree in your blender or with a hand held immersion blender until smooth.
Notes: This is the 100th recipe that we've posted on the blog! We got the recipe from one of my high school friends and his wife. It is definitely a step up from canned tomato soup, and we both thought it would be very tasty in a bread bowl.