1. Preheat oven to 450°F. 2. Strain tomatoes (reserving juices) and put on a baking sheet or in a baking dish. 3. Season with salt and pepper and add 1/4 cup of the water. 4. Roast about 15 minutes or until caramelized. 5. Meanwhile, in a saucepan cook the celery, carrot, onion and garlic in the remain 1/2 cup of water on medium low heat for about 10 minutes (or until tender). 6. Add roasted tomatoes, juices, broth, bay leaf and 2 tablespoons of water. 7. Simmer for about 15-20 minutes. 8. Add basil (and some tomato paste if you like a thicker soup). 9. Simmer another 5 minutes. 10. Put in blender (you might have to work in batches) and blend until smooth. 11. Serve hot or cold depending on taste! ---------------------------------------------------------------------------
Nutrition
Ingredients
