Creamy Tomato Basil Soup

Submitted by Chef #860428

"I never ate at La Madalaine's... but I used to serve this soup at my restaurant. I served it once as a lunch special with grilled cheese sandwiches made with Havarti cheese on sourdough bread. I had so many requests afterwards that it became a regular special every Weds. A group of elderly ladies came every Weds. for the special and they got very angry with me when I tried to introduce something else. In respect for their health, I gradually modified the ingredients, and they never noticed."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 2 (28 ounce) cans whole tomatoes
• 4 cups chicken stock
• 3 -4 garlic cloves
• 1⁄2 medium onion
• 5 -6 stalks celery
• 15 -20 leaves fresh basil
• 1 lemon, juice of
• 2 teaspoons sugar (or substitute)
• salt and pepper
• 1 1⁄2 cups half-and-half (using fat-free substitutes works as well)

directions

1. Peel the "strings" from the celery, then chop it along with the garlic and onion.
2. Put everything except the cream in a pan and heat it to boiling, then reduce the heat and simmer for 25-30 minutes.
3. Puree all the ingredients in a blender (a little at a time) or with a hand held blender right in the pan.
4. Add the cream and re-heat.
5. Garnish with a few leaves of basil and serve!

Reviews

[AuntMare]

We just finished eating this for supper and it was delicious! I started it this morning, made it up to the point of blending it, then put it in the fridge. When we were ready to eat, I blended it cold (no hot splatters) and added about 1/3 cup of parmesan cheese. I used fat-free half & half and also added a few red pepper flakes. This is going into my permanent file. Thanks for sharing!