Restaurant-Style Tomato Soup
(1) 14-oz can chopped tomatoes
½ cup DLM Extra-Virgin Olive Oil
Salt and pepper to taste
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
2 cloves garlic, chopped
1 cup chicken or vegetable stock
1 bay leaf
2 Tbsp butter
½ cup cream or half and half
Garnish of fresh basil, if desired
Preheat oven to 450ºF.
Strain the canned tomatoes reserving the juice. Place chopped tomatoes on a sheet pan and drizzle with ¼ cup olive oil and season with some salt and pepper.
Place in hot oven and roast until caramelized; about 15-20 minutes.
In a sauce pan with ¼ cup olive oil, sauté the celery, carrot, onion, and garlic until soft, but not brown, about 10 minutes. Add the roasted tomatoes, the strained juice, stock, bay leaf, and butter. Simmer over low heat for 15 minutes. Add the cream and purée with an immersion blender until smooth. Garnish with basil if desired.