The Shopping List: 28 oz. diced tomatoes, celery, carrots, onion, garlic, chicken broth, heavy cream, basil
Strain and reserve the juices of:
1 (28 oz.) can petite diced tomatoes
Spread the tomatoes into a baking pan. Drizzle with:
1/4 cup olive oil
and roast at 450° for about 15 minutes
2 celery stalks
4 cloves garlic
In a stock pot, heat:
1/2 cup olive oil
over medium-low heat and add the diced vegetables. Saute the vegetables until they are soft. About 10 minutes.
The roasted tomatoes
The reserved tomato juice
2 cups chicken broth
2 bay leaves
Simmer until the vegetables are very tender, about 15-20 minutes.
Add: 1 cup heavy cream
1 tablespoon dried basil
Puree with an immersion blender until smooth.