homemade tomato basil soup

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.

ENJOY!