Ingredients
- 6 celery ribs, chopped
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1/4 cup butter, cubed
- 3 cans diced tomatoes, undrained (14oz. each)
- 1 Tbsp. tomato paste
- 3/4 cup loosely packed basil leaves, coarsely chopped
- 3 tsp. sugar
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups heavy whipping cream
Directions
In a large saucepan, saute' the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil.)
By Robin from Washington, IA
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