Non Vegetarian Tomato Soup

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Add cream and basil"

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Steps

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Preheat oven to 450.

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Strain can of tomatoes well , reserving liquid.

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Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.

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

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

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

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

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

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Once vegetables are softened , add roasted tomatoes , butter , tomato juice , bay leaves , and chicken broth , and simmer , covered , for an additional 15-20 minutes', once everything's soft and well blended .

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Ingredients

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'puree with an immersion blender or in a standing blender until smooth"