INGREDIENTS:3 tbsp butter 3 cloves minced garlic
1/2 tsp crushed red pepper (more/less if you like it spicy or not)
1 large white onion (finely chopped)
2 stalks celery (finely chopped)
3 cans of tomatoes (or fresh tomatoes, chopped or blended)
4 cups of chicken or vegetable broth
1 can of tomato paste
1 cup heavy whipping cream
1-2 cups of fresh basil (finely chopped)
Coarse Black Pepper
DIRECTIONS:Melt 3 tbsp of butter in a soup pan, add 3 cloves of minced garlic. Add chopped onion, celery and cook through (2-3 minutes). Stir in tomatoes, tomato paste, crushed red pepper and bring to a boil. Add basil, broth, salt & pepper to taste and simmer 10-15 minutes. Let soup cool (we put it in a bowl in the freezer.) and then run mixture through a food processor or blender to reach a smooth consistency. Do *not* put boiling soup in your blender. That’s a big mess. We’ve been there.. We usually run 90% of it in a blender and leave 10% of it so that there are some tomato chunks in the soup. Return to stove on low heat, stir in cream and heat through. Add additional salt/pepper if needed. We serve it topped with fresh parmesan, croutons and basil leaves and a side of crostini.
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