Total Time
45mins
Prep 15 mins
Cook 30 mins

A wonderful, refreshing way to use extra tomatoes from your garden.

Ingredients Nutrition

Directions

  1. In a medium soup pot, melt the butter over low heat. Add the onion, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brown.
  2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 20 minutes.
  3. Puree the mixture in batches in a blender or food processor. Return to the pot and add the light cream. Reheat but DO NOT BOIL. To serve top with a sprinkling of cheddar cheese and croutons.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a