Ingredients:
-2 tbsp olive oil
-1 yellow onion, diced
-2 stalks of celery, diced
-2 tbsp fresh basil, chopped
-4 garlic cloves, minced
-4 cups chicken stock
-28 oz Tuttorosso crushed tomatoes
-1 tsp sugar
-1 cup heavy cream
-Salt and pepper to taste
Directions:
1. In a large pot, add the oil and cook the onions and celery until translucent
2. Add the garlic and cook for an additional 3 minutes
3. Add the broth, tomatoes and sugar
4. Cook on medium/low heat for about 45 minutes
5. Blend with an immersion blender
6. Add heavy cream, basil and salt and pepper
Notes:
I like to top the soup with crumbled feta, a light pesto, and a crispy slice of baguette.
Comments