Tomato Basil Soup

There’s nothing like Tomato Basil Soup.  I wasn’t sure how the soup would come out since I didn’t have fresh tomatoes on hand; however, it was fantastic.

Now I’m convinced that I can enjoy one of my favorite soups anytime of the year.  In an effort to cut back on my spending, I’m trying to use what I have.  In doing so, the results have been very rewarding.


·         2 tablespoons roasted garlic olive oil
·         2 tablespoons butter
·         1 onion, chopped
·         2 ribs celery
·         3 garlic cloves, minced
·         1 28-oz can whole plum tomatoes
·         1 6-oz. can tomato paste, basil, garlic & oregano
·         1 1/2 cans of chicken broth
·         1/2 cup sherry
·         2 tablespoons fresh basil, shredded
·         1/2  teaspoon dried thyme
·         Salt to taste
·         1/2 teaspoon freshly ground black pepper
·         1/2 teaspoon smoked paprika
·         1/2 cup heavy cream

    • Heat olive oil and butter in a large pot; add onion and celery, cook to translucent.
    • Add garlic, cook for about a minute.
    • Add remaining ingredients, except cream.
    • Cook over medium-low heat for about 30 minutes.
    • Simmer for about 15 minutes.
    • Remove from heat.
    • Add cream.
    • Carefully pour or ladle soup into a blender.
    • Blend for about 1/2 minute.
    • Serve

Twist: Sherry, tomato paste with basil, garlic & oregano


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