Tomato Basil Soup

There’s nothing like Tomato Basil Soup. I wasn’t sure how the soup would come out since I didn’t use fresh tomatoes, but it was fantastic. I’m convinced I can enjoy one of my favorite soups any time of the year.

Ingredients:

• 2 tablespoons olive oil, (I used roasted garlic olive oil)
• 2 tablespoons butter
• 1 onion, chopped
• 2 ribs celery, finely chopped
• 3 garlic cloves, minced
• 1 28-oz can of whole plum tomatoes
• 1 6-oz. can tomato paste, basil, garlic & oregano
• 1 1/2 (14 oz.) cans of chicken broth
• 1/2 cup sherry cooking wine
• 2 tablespoons fresh basil, chopped
• 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 in a large saucepan; add onions and celery, and 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. Remove from heat, add cream
6. Carefully pour or ladle soup into a blender
7. Blend for about 1/2 minute
8. Serve

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