Non-Vegetarian Tomato Soup

1. 1

   Preheat oven to 450.

2. 2

   Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.

3. 3

   Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.

4. 4

   Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.

5. 5

   While tomatoes roast, dice celery, carrot, onion, and garlic.

6. 6

   Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.

7. 7

   Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.

8. 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. 9

   Once everything's soft and well blended, add cream and basil.

10. 10

    Puree with an immersion blender or in a standing blender until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.