Diane Hunt
1 cup chopped celery (about 5 stalks)
3/4 cup chopped carrots
1/4 cup chopped yellow onion
1 TBLS minced fresh garlic
1 TBLS butter
28oz can of diced tomatoes undrained
3 cups tomato juice
1 cup of chicken or veggie broth
1/2 of 6oz can of tomato paste
1 TSP dried basil
1/2 TSP dried oregano, crushed
1/2 TSP peper
1-2 cups whipping cream or half and half
4 TSP sugar
1/4 cup snipped fresh basil ( can use more if desired)
Directions-
Make sure you have a saucepan of at least 3 QTS in size. You will also need a blender and a large mixing bowl of at least 3 qts as well.
1. Place the chopped clelery, carrots, onions, minced garlic and butter in the saucepan and cook on medium until the veggies are tender, not brown. This takes about 12-15 min.
2. When the above mixture is tender then add the tomato juice, tomato paste, broth, tomato's with the juice from the can, basil ( not fresh) , oregano, and pepper.
3.Bring to a boil and reduce heat and simmer uncovered about 20-30 min or until you can tell it is starting to get slightly thickened.
4. Let the above mixture cool about 15-20 min.
5. Place the soup in the blender ( Fill only half full and blend on the puree setting. You will want to blend the mixture until it is smooth and creamy looking. It will change to a lighter color as it gets to the smooth and creamy look that you are looking for. Put what you have completed blending in the large mixing bowl.
6. After everything has been blended return to the sauce pan. Stir in hte whipping cream and fresh basil and mix well. Heat everything again and enjoy..
