Homemade Tomatoe Soup

1 (14 ounnce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery diced
1 small carrot diced
1 yellow onion diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tbsp butter
1/4 cup fresh chopped basil leaves
1/2 cup heavy cream ( optional)

Strain the chopped canned tomatoes, reserving the juice, 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 caramelizel. About 15 minutes.

Meanwhile in a saucepan, heat the 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- 20 minutes. Add basil and cream. Puree with hand held immersion blender until smooth.


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