I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.
- 1 cup celery, chopped
- 3⁄4 cup carrot, chopped
- 1⁄4 cup yellow onion, chopped
- 1 tablespoon fresh garlic, minced
- 1 tablespoon butter
- 3 cups tomato juice
- 1 cup chicken broth
- 1 (7 1/2 ounce) can diced tomatoes
- 3 ounces tomato paste
- 1 teaspoon dried basil, crushed
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄2 teaspoon ground pepper
- 1 cup whipping cream
- 4 teaspoons sugar
- 1⁄4 cup fresh basil
- 2 tablespoons basil pesto
- In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
- Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
- Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
- Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.