Tomato Vegetable Soup

I never much liked tomato soup growing up. I always thought of it as the sharp, slightly metallic tasting stuff the school cafeteria ladies served us from huge vats on grilled cheese day. I didn't hate it, but I wouldn't ever choose to eat it either. Then, a few years ago, I decided to give tomato soup another try. I found a recipe that looked good and went for it. It was delicious. Sweet from sauteed onion and carrots but with a distinct tomato taste enhanced by roasting the tomatoes. It's still the only recipe I make, though I have adapted it over the years to make much more than the original called for (why make only one meal worth of soup?) and to take out about 2/3C of oil. Don't worry- you won't miss it at all. Recipe after the jump.

Tomato Vegetable Soup
Adapted from Michael Chiarello
Makes 10 cups

1, 28oz (800g, it doesn't need to be exact) can diced tomato
2 T. olive oil, divided
1 very large or two medium onions
2 carrots
2 celery ribs
4 C. (1L) chicken stock (or veggie stock)
2 small bay leaves
1/2 t. dried basil
2 T. butter
salt and pepper to taste

- Preheat oven to 450F. Drain the tomatoes from the juice, reserving the juice for later use. Spread the tomatoes out on a baking sheet and drizzle with 1 T. olive oil and roast for 15-20 minutes until the tomatoes are starting to brown.

- While the tomatoes are roasting, dice the onions, carrot and celery. Heat 1 T. olive oil in a soup pot and sweat the vegetables on medium-low heat for about 10 minutes or until the onion in translucent. Add the reserved tomato juices, chicken stock, roasted tomatoes, bay leaves, basil and butter to the pot and bring to a boil. Reduce the heat to a simmer and cook for 20-30 minutes- you want the veggies to be very tender.

- Puree the soup using an immersion blender or by transferring it in batches to your blender (don't forget to take out the center plug in the blender lid and cover it with a folded towel or silicon oven mitt so the steam can escape). Taste the soup and add salt/pepper to your liking and serve. Also keeps very well in the fridge for a few days.