Zupa's Tomato Basil Soup

1-14oz. can of chopped tomatoes

olive oil

salt & pepper

1 stalk celery, diced

1 carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 c. chicken stock

1 bay leaf

2 tbs. butter

1/4 c. chopped fresh basil

1/2 c. heavy cream

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet.  Season with salt and pepper, drizzle with olive oil, roast in 400 degree oven until caramelized, about 15 - 20 minutes.  Meanwhile, in a saucepan, heat olive oil over medium-low heat.  Add celery, carrot, onion, and garlic, cook until softened, about 10 minutes.  Add the roasted chopped canned tomatoes, reserved tomato juices, chicken stock, bay leaf and butter.  Simmer about 15-20 minutes.  Remove bay leaf. Add basil and cream.  Puree with a hand held immersion blender until smooth. 

makes 4 - 3/4 c. servings