Creamy Tomato Soup

Ingredients

• 1 (14-ounce) can chopped fire roasted tomatoes
• 1/4 cup extra virgin olive oil
• 1 T. unsalted butter
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream

Instructions

1. In a soup pot, heat olive oil and butter over medium-low heat.
2. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
3. Add the roasted chopped canned tomatoes with the juice, chicken broth, bay leaf and butter.
4. Simmer until vegetables are very tender, about 15 to 20 minutes.
5. Add basil and cream.
6. Puree with a hand held immersion blender or place in food processor, blend until smooth.