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Caramelized Tomato Soup

Tonight's recipe takes about an hour in total, but much of that time is inactive.

INGREDIENTS

-1 (14-ounce) can chopped tomatoes

-3/4 cup extra virgin olive oil, divided

-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

-1/4 cup chopped fresh basil leaves (optional)

EQUIPMENT

-Strainer

-Large bowl

-Baking sheet lined with aluminum foil

-Soup pot

-Blender

1. Prepare the tomatoes: Preheat the oven to 400 (now, not later!). Using the strainer and the large bowl, strain the can of chopped tomatoes, reserving the juice. Cover a baking sheet with foil. Spread the strained tomato chunks onto the prepared baking sheet, sprinkle with a little salt and freshly ground pepper, and drizzle with about 1/4 cup of the olive oil (or a little less). Roast the tomatoes in the preheated oven for 15 minutes.

2. Prepare the soup base: While the tomatoes are roasting, heat the remaining olive oil in a soup pot over medium heat. Add the celery, carrot, onion, and garlic, and cook until softened, about 10 minutes. Then add the roasted tomatoes, reserved juice, chicken broth, and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes.

3. Finishing the soup: Check the soup for seasoning and add more salt if necessary. Stir in the basil, if using. Carefully transfer the soup to a blender and puree until smooth.