Homemade Tomato Soup

Adapted from:
http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe/index.html

Ingredients

• 1 (14-ounce) can chopped tomatoes
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 2 cups vegetable stock
  
• 1 yellow onion or 3 shallots, diced
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 2 tbsp olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add shallots and cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, veg stock, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Take the bay leaf away. Puree with a hand held immersion blender until smooth.