I love this recipe. It's easy & all the ingredients are usually in my pantry.
1 (14 oz) can diced tomatoes
1/2 cup or less olive oil
kosher salt & fresh ground pepper
1 small stalk celery chopped
1 small carrot chopped
1 onion chopped
2 cloves garlic minced
1 cup chicken broth
1 bay leaf
2 Tblsp. butter (optional)
1/2 cup chopped fresh basil leaves or dried basil to taste (1 Tblsp?)
1/2 cup heavy cream, milk, or 1/2 can evaporated milk
Preheat oven to 450. Strain the canned tomatoes, reserving the juice. Spread them onto a baking sheet & season with salt & pepper to taste. Drizzle some of the olive oil & roast until caramelized at least 15 minutes.
Meanwhile in a saucepan, heat the remaining olive oil over medium heat. Add the remaining veggies & dry basil, if using. Cook until softened. Add the roasted tomatoes, juice, chicken broth, bay leaf & butter. Simmer until vegetables are very tender. Add basil - if using fresh & cream or milk. Puree with immersion blender. I ALWAYS double of even triple this recipe, it doesn't make a lot.
This recipe was adapted from here.