Ingredients
6 stalks celery (chopped)
1 red pepper (chopped)
1 small onion (chopped)
1/4 cup butter, cubed
3 cans (14.5 oz) diced tomatoes, undrained
1 small can tomato paste
1 bunch fresh, chopped basil leaves
3 tsp. sugar
2 tsp. salt
1/2 tsp. pepper
1 1/2 cups heavy whipping cream
Preparation
In large soup pot, sauté the celery, onion and red pepper in butter 5 minutes until tender. Add canned tomatoes and tomato paste. Bring to boil then reduce heat, cover and simmer 40 minutes. Stir in basil, sugar, salt and pepper. Either transfer half of soup mixture to blender and blend or use immersion blender in soup pot to process about half the soup until pureed. Add cream and heat through (but don’t reboil).
