Directions:
- Preheat oven to 450.
- Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
- Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
- Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
- While tomatoes roast, dice celery, carrot, onion, and garlic.
- Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
- Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
- Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
- Once everything's soft and well blended, add cream and basil.
- Puree with an immersion blender or in a standing blender until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.84 Kcal (2290 kJ) | ||
| Calories from fat | 528.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.72g | 90% | |
|---|---|---|---|
| Cholesterol | 35.82mg | 12% | |
| Sodium | 249.69mg | 10% | |
| Potassium | 214.81mg | 5% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 281.75 Kcal (1180 kJ) | ||
| Calories from fat | 272.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.26g | 90% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 12% | |
| Sodium | 128.65mg | 10% | |
| Potassium | 110.68mg | 5% | |
| Total Carbs | 2.84g | 2% | |
| Sugars | 0.68g | 5% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 0.6g | 2% | |
| Vitamin C | 4.1mg | 13% | |
| Vitamin A | 0.1mg | 7% | |
| Calcium | 19.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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