Snow + December = Homemade Tomato Soup

Can you believe that its December already? I am busy buying and wrapping gifts, sending gifts to far away relatives, and actually thinking about sending Christmas cards out before 12/23 this year!!! Yesterday, to add a bit more reality, we woke up to the heaven's sprinkling us with wet, white snow. To me this is an easy mathematical problem... Snow + December = Homemade Tomato Soup!!

I honestly couldn't wait to make it... I hurried to the store after dropping Reed off at school to pick up some bay leaf as I had used the last during Thanksgiving, and grabbed some Gouda for grilled Gouda cheese sandwiches while I was there, and rushed home to make the soup. :) It was delish!! Made the whole snow thing even a happier time...

Homemade Tomato Soup
* 1 (14-ounce) can chopped tomatoes
* 3/4 cup extra virgin olive oil
* 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

Preheat oven to 450F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, 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. Remove bay leaf and add basil right before serving.