Roasted Tomato-Basil Soup

Soups are too easy: always start with celery, carrots, onion, garlic and olive oil in a pan, add ingredients, plus stock, bring to a rolling boil for a few minutes then simmer for 25. Purree and done.

Ingredients:
Carrots, finely chopped
Onion, finely chopped
Celery, chopped
Garlic, minced
Olive oil
Chicken or veggie stock
1 large can chopped tomatoes
Basil
S+P

Prep:

Preheat oven to 450 degrees.

Spread canned tomatoes on heavy baking sheet, saving the juice for later, drizzle with a few tablespoons of olive oil, salt and pepper. Roast until tomatoes are caramelized, about 15-20 minutes. In a pot, sautee in oil chopped onion, celery, carrot, minced garlic, salt and pepper and cook on medium-high heat until veggies are fragrant.

Add roasted tomatoes, stock and reserved tomato juices and cook until vegetables are soft. Add basil to taste and puree with immersion blender or  in batches in a food processor.