Average Rating: 4.791666TOTAL TIME: Prep: 20 min. Cook: 50 min.
YIELD: 5 servings.Ingredients
- 6 celery ribs, chopped
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1/4 cup butter, cubed
- 3 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 3/4 cup loosely packed basil leaves, coarsely chopped
- 3 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1-1/2 cups heavy whipping cream
Instructions
- 1. 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.
- 2. 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).
Nutrition Facts
1-1/3 cups: 383 calories, 36g fat (22g saturated fat), 122mg cholesterol, 1214mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 3g protein.
