Roasted Tomato Basil Soup

Preheat the oven to 450 degrees F.

Strain the diced canned tomatoes, reserving the juices, and spread onto a foil-lined baking sheet. Season with salt and pepper, to taste. Drizzle with 2 tablespoons of the olive oil and roast until slightly caramelized, about 10 minutes.

Meanwhile, in a pot, heat remaining olive oil over medium heat. Add the diced carrot, onion and garlic, cook until softened, about 10 minutes. Add chopped basil, salt and pepper to taste, cook about 2 minutes. Add the roasted diced canned tomatoes, reserved tomato juices, and vegetable stock. Simmer until vegetables are tender, about 10 minutes. Puree with a handheld immersion blender, food processor or whatever you have until smooth, but with some texture remaining.

Serve with a little cream, if you’re not on a diet that week.