Preheat oven to 450?.
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. Add basil. Puree with a hand held immersion blender until smooth.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 209 (97%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 146mg||5 %|
|Potassium 67.9mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.9g|
|Protein 0.5g||1 %|
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Calories per serving: 216
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