Ingredients Jump to Instructions ↓

  1. 1 (14-ounce) can chopped tomato es

  2. 3/4 cup extra virgin olive oil Salt and freshly ground black pepper

  3. 1 stalk celery , diced

  4. 1 small carrot , diced

  5. 1 yellow onion , diced

  6. 2 cloves garlic , minced

  7. 1 cup chicken broth

  8. 1 bay leaf

  9. 2 tablespoons butter

  10. 1/4 cup chopped fresh basil leaves

  11. 1/2 cup heavy cream , optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet. Season with salt and pepper, to taste, drizzle with ¼ cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat 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 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.


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