Tomato Soup

So tonight was another guff cooking adventure. I decided to make tomato soup using a recipe I found on the Food Network as my template. It actually came out really well and I'm pretty happy with it. I just hope everyone else likes it too.

soup is really hard to take pictures of...

Tomato Soup:

(Serves 24)
Ingredients

• 2 pound can chopped tomatoes
• 2 cups vegetable oil
• Salt and freshly ground black pepper
• 3 large carrots, diced
• 1 white onion, diced
• 4 cloves garlic, minced
• 3 bay leaves
• 2 tbs dry basil leaves

You'll need to: 

1. Preheat oven to 450 degrees F.
2. 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 oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over low heat. 
4. Add the carrots, onion and garlic, cook until softened, about 10 minutes. 
5. Add the roasted chopped canned tomatoes, reserved tomato juices and bay leaves
6. Simmer until vegetables are very tender, about 15 to 20 minutes. 
7. Stir in the basil 
8. Puree in a blender or food processor until as liquidey as your blender will blend it 
9. Add water until the soup reaches the consistency you want. I added 2 quarts water to 2 quarts tomato soup.