1 (14-ounce) can diced tomatoes
3/4 cup extra virgin olive oil
Salt and pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1 tablespoons butter
1/4 cup chopped fresh basil leaves
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, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil shortly before serving.
I served the soup at this point. You could go a step further and blend the soup, but I liked it chunky. If I were a vegetarian I'd go as far as to call it meaty.