Tomato soup

28 oz chopped tomatoes with liquud reserved

3/4 cup olive oil

2 stalks celery diced

2 carrots diced

1 1/2 onions diced

4 cloves garlic chopped

1 cup broth

1 bay leaf

3 Tablespoons butter

1/2 cup chopped basil

3/4 cup half and half

Drain tomatoes, roast with salt, pepper, and 1/2 cup olive oil. Roast at. 400 degrees for 20 min…or so.

Use remaining oil to saute onions, celery, carrots amd garlic til onions translucent.

Add reserved tomato liquid and broth. Bring to boul amd reduce to simmer.

Add tomatoes once roasted enough

Simmer 20 minutes, add half amd half. Remove bay leaf and use immersion blender to make smooth.