Today is windy and I assume cold. I haven’t been outside to actually check but since it is October I will just trust my instincts on this one. So being what the weather is outside I lit some candles, cleaned my house, sort of and decided it was the perfect day for grilled cheese and tomato soup. Of course I don’t have a can on hand but I wanted it bad enough to make some.

It was so worth it!. The flavor is amazing and I am in love. The kids even gobbled it down - even Linus who swears he hates tomatoes with all his being.

Ingredients

1 (14-ounce) can chopped tomatoes

3/4 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

1 stalk celery, diced

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 bay leaf

2 tablespoons butter

1/4 cup fresh basil leaves

1/2 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Spray a baking sheet with cooking spray or line with a baking mat.

Strain the can of tomatoes, reserving the juice and spread the tomatoes on the baking sheet. Sprinkle with salt and pepper and drizzle a little olive oil, toss to coat. Bake until the tomatoes are fragrant and caramelized, about 15 minutes.

Meanwhile, heat the remaining oil in a saucepan. Add the carrot, onion, celery and garlic saute until soft and the onions are translucent, then add the chicken broth, bay leaf, butter and roasted tomatoes. Simmer for about 15 - 20 minutes or until vegetables are very soft.

Add the basil and cream and blend with a handheld immersion blender or put the mixture into a regular blender, remove the top center and cover with a towel and blend until smooth.

Add more salt to taste if necessary.

slightly adapted from: http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe/index.html