Yummy Yummy Tomato Soup

Ingredients:
Whole tomatoes (1 can)
Carrot (1 med)
Onion (1 med)
Garlic (3-4 chopped)
Basil leaves (2-dried)
Cream/milk (optional)
Tomato Puree (1 can)
Chicken stock (1-2 cups)
Tomatoes (1-2 fresh)
Butter (2 tbsp)

Directions:
Preheat oven to 450 degrees F.

Strain the whole canned tomatoes, save the the juices and put them aside.Spread the whole canned tomatoes onto a baking sheet.

Cut the fresh tomatoes into large chunks and add them onto the baking sheet as well.
Season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Cut the carrot, garlic, and onion into small diced pieces.

In a pan cook the carrot, onion and garlic, with oil until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, tomato puree, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream (or milk), if using. Puree with a blender until smooth.

Enjoy!

Note: You also may add celery or zuccini to the veggies used in the soup (diced into small pieces and cooked at the same time as the carrot and onion).