Tomato Soup With Grilled Cheese Sandwiches

Ingredients

• 1 14- ounce can of chopped tomatoes
• 1/8 cup olive oil
• salt & pepper to taste
• 1 stalk celery (diced)
• 1 small carrot (diced)
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1 cup chicken broth
• 1 bay leaf
• 1 tbsp butter

Instructions

1. 1

   Strain the tomatoes and set the juice aside. Put tomatoes onto a baking sheet and season with salt & pepper. Drizzle half of the oil over the tomatoes and mix. Roast until the tomatoes caramelize and turn a darker red. 15-20 minutes.

2. 2

   Add oil to a pan on med-low heat and cook the carrot, onion, and celery until soft.

3. 3

   Add the tomatoes, reserved juice, bay leaf and broth. Bring to a boil on high, then bring back down to low and simmer until veggies are soft. Add butter and use and puree with an immersion blender (or food processor/regular blender).