Ingredients
- 1 (14-ounce) can chopped tomato plants
- 3/4 cup extra virgin essential olive oil
- Salt and freshly ground pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic clove, minced
- 1 cup chicken broth
- 1 bay leaf
- two tablespoons butter
- 1/4 cup chopped fresh tulsi leaves
- 1/2 cup heavy cream, optional
Directions
Preheat oven to 450 levels F.
Strain the chopped canned tomato plants, reserving the juices, and spread onto a baking sheet, season with pepper and salt, to taste, drizzle with 1/4 cup from the essential olive oil and roast until caramelized, about fifteen minutes.
Meanwhile, inside a saucepan, heat remaining essential olive oil over medium-low heat. Add some celery, carrot, onion and garlic clove, prepare until softened, about ten minutes. Add some roasted chopped canned tomato plants, reserved tomato juices, chicken broth. bay leaf and butter. Simmer until vegetables are extremely tender, about 15-20 minutes. Add tulsi and cream, if using. Puree having a hands held immersion blender until smooth.
Recipe thanks to Michael Chiarello