Tomato Basil Soup - YUM!

Yesterday it was 106 degrees here (yeah.....welcome to the Fall weather in California!) so naturally I want some yummy soup. This is a super tasty creamy tomato soup recipe and since I have that mutant vine taking over my backyard I thought it made sense to harvest about 4 lbs of tomatoes and make some soup for Sunday lunch. I served it with open faced grilled cheese and bacon sandwiches. My whole family loves  this recipe. Hope you like it too!

Tomato Basil Soup

4 (14 oz) cans diced tomatoes (or 4lbs fresh)
1 cup extra virgin olive oil
3 stalks celery - diced
3 carrots - diced
3 yellow onions - diced
6 cloves garlic - minced
3 cups chicken broth
3 bay leaf
3/4 stick butter
3/4 cup chopped fresh basil
2 cups heavy cream

Preheat oven to 450 degrees. Strain the chopped tomatoes, reserving the juices, and spread onto a baking sheet, season with salt & pepper to taste. Drizzle with 1/4 cup olive oil and roast until caramelized, about 15 minutes. Roasting the tomatoes brings such a rich tomato flavor to this soup!

While the tomatoes are roasting, in a saucepan, heat remaining olive oil over medium low heat. Add the celery, carrots, onions, and garlic and cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream. Puree with a hand held immersion blender until smooth. (You can also blend in small batches in traditional blender) I use the immersion blender stopping just before it's totally smooth. We like the texture of the tiny bits of vegetables, but it's totally up to you how smooth to make it.