Julie’s Roasted Tomato Soup

Instructions

1. 1

   Place the strained, chopped tomatoes on a baking pan lined with aluminum foil. Drizzle with EVOO, sprinkle with kosher salt and pepper. Place in 425 degree oven for 18-20 minutes.

2. 2

   In large saucepan, place 2-3 tb. EVOO. Stir in chopped vegetables. Cook until soft, about 15 minutes. Add the reserved tomato juice, roasted tomatoes, broth, bay leaves, and basil. Simmer until vegetables are very soft, about 20 minutes. Puree with hand immersion blender until smooth. Add butter (optional) and cream. Adjust seasonings as needed.