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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup(s) olive oil |
2 stalk(s) celery diced |
2 small carrots diced |
2 onions diced |
4 clove(s) garlic minced |
2 cup(s) chicken broth |
2 bay leaves |
3 tablespoon(s) butter |
1/2 cup(s) chopped fresh basil leaves |
1 cup(s) heavy cream (optional) |
1 14-ounce can chopped tomatoes |
Directions:
1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, reserving the juices, 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 caramelized, about 15 minutes.
3. 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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