Homemade Tomato Soup

1. 1

   Preheat to 450. Strain the 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.

2. 2

   Meanwhile, in a saucepan, heat the remaining olive oil. Add celery, carrot, onion, and garlic, cook until softened, about 10 minutes. Add the roasted tomatoes, reserved juices, chicken broth, bay leaf, and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream if using. Puree with a held immersion blender until smooth.

* Per serving · 4 servings · Values may vary.

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