Homemade Tomato Soup

Submitted by: Ivette Snyder
(YIELD 4 SERVINGS)

3/4 cup extra-virgin olive oil
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 gloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tbs. butter
1/4 c. chopped fresh basil
1/2 cup heavy cream or fat free half & half (optional)

1. Preheat the oven to 450 degrees. Strain the tomatoes , reserving the juices,
and spread on 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.

2. Meanwhile, in a saucepan, heat the remaining olive oil over medium heat. Add
the celery, carrot, onion and garlic and cook until softened,
about 10 minutes. Add the roasted tomatoes, reserved juices, chicken broth, bay
leaf, and butter. Simmer until vegetables are very tender,
about 15 to 20 minutes.

3. Add basil and cream, if using. Remove bay leaf. Puree with a handheld
immersion blender until smooth.

KITCHEN TIP - If you don't have an immersion blender, cool the liquid for at
least 5 minutes and transfer to a regular blender, filling no more than
halfway. Don't seal the top--lift the corner uo a little to let the steam
escape, put a kitchen towel on top, pulse a few times, then blend on high until
smooth.