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PostPosted: Sun Jan 05, 2014 8:04 am 

Joined: Sun Jan 05, 2014 8:09 am
Posts: 27
Serves 4

1 28-ounce can of chopped tomatoes
1/4 cup olive oil
salt & ground pepper to taste
2 stalks celery, diced
2 small carrots, diced
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
1/2 cup chopped basil
1/4 cup cream or milk, optional

Preheat oven to 450 degrees F. Strain tomatoes, reserving the juices, and spread onto baking sheet. Season with salt and pepper, and drizzle with about 1 Tbsp olive oil. Roast until caramelized, about 15 minutes.

In a saucepan, heat the rest of the oil on medium-low heat. Add celery, carrots, onion, and garlic. Cook until softened, about 10 minutes. Add the roasted tomatoes, reserved juices, chicken broth, and bay leaves. Simmer until vegetables are tender, 15 to 20 minutes. Add basil and cream if using. Puree with an immersion blender. ... 817&type=1


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