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 any time 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.
Ingredients:

·         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

Directions:

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

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