Roasted Tomato Soup

This is the first thing Rylie has eaten that I've made from scratch! (But not from lack of trying.) This is so good. I leave out the cream and the butter, and it is still hearty and "creamy." I could eat this every day for the rest of my life. I hope you enjoy! (I always double the recipe, but I do not double the oil since there is plenty.)

Ingredients

1 (14 oz. can) chopped tomatoes

3/4 cup extra virgin olive oil

Salt and pepper

1 stalk celery, diced

1 carrot, diced

1 onion, diced

2 garlic cloves, minced

1 cup chicken broth

1 bay leaf

2 tablespoons butter

1/4 cup chopped fresh basil leaves

1/2 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

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.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. 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. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Source: The Food Network website