Categories: soup

Ingredients

• 1 (14oz) can diced tomatoes (I used petite diced)
• 1 T olive oil (divided)
• 1/2 C celery, diced
• 1/2 C carrot, diced
• 2 T minced onion
• 3 large garlic cloves, minced
• 1 1/2 C chicken broth (or veggie broth)
• 1/2 tsp. basil
• 1/2 C milk
• splash of heavy cream
• salt and pepper, to taste

Directions

1. On a lightly greased cookie sheet (or tinfoil) spread out the drained tomatoes. Drizzle with a 1/2 T of olive oil, and stir to coat. Sprinkle with pepper, as desired.

2. Roast the tomatoes in an oven (or toaster oven) for 15-ish minutes at 450, until the tomatoes become hot and deeply colored red.

3. Meanwhile, saute the carrots, garlic and celery in a stockpot in the remaining 1/2 T olive oil.

4. Add in the broth, juice from the drained tomatoes and the minced onion.

5. Bring to a boil and simmer, covered, for 5-10 minutes, while the tomatoes finish roasting. Veggies should be getting soft at this point. Add in the basil.

6. Add in the tomatoes and continue simmering for 5 more minutes. The veggies should be tender, and most of the liquid evaporated.

7. Transfer in batches to a blender, or if you have an immersion blender, use that. I don’t, and just transferred to my trusty blender and it worked wonderfully.

8. Return to the stove and add in the milk and splash of cream. Heat thoroughly and enjoy!

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