What better lunch on a cold, snowy day???
This is Michael Chiarello’s recipe, but I made a couple of changes.
1 (14 ounce) can of chopped tomatoes
3/4 cup olive oil
Salt and Pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken stock
1 bay leaf
2 Tablespoons butter
1/4 cup chopped fresh basil
1/2 cup heavy cream
Preheat oven to 450 degrees.
Strain chopped canned tomatoes , reserving juices, and spread onto a baking sheet (I covered mine with parchment paper to make clean up easier), season with salt and pepper, to taste, and drizzle with olive oil. Roast until caramelized- about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium low heat. Add celery, carrot, onion and garlic- cook until softened, about 10 minutes. I deglazed the pot with a splash of red wine. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. I also added a dash of Worcestershire sauce. Simmer until veggies are very tender,about 15 to 20 minutes. Add basil and cream, if using (I didn’t). Puree with a hand held immersion blender til smooth.
I garnished the soup with a few sourdough baguette croutons, a splash of extra virgin olive oil, and a sprig of fresh thyme. I also made Dev a turkey sandwich! 
