Cream of Tomato Soupreme

An elegant dinner-party soup.

• Ready In: 1 hr
• Yields: 3 Quart

Ingredients

• 2 (1 lb) cans stewed tomatoes
• 1  cup water, blended with tomatoes until smooth
• 1  cup celery, thinly sliced
• 1⁄4 cup dry red wine
• 2  cloves garlic, minced
• 1 (18 ounce) can diced tomatoes (, include juice)
• 2  cups water
• 12  ounces tomato paste
• 2 1⁄2 teaspoons basil, crumbled
• 2 1⁄2 teaspoons olive oil
• 1  cup onion, diced
• 1⁄2 cup green pepper, diced
• 1  bay leaf
• 1  cup sour cream
• 2  tablespoons butter
• 16  ounces half-and-half
• 1  teaspoon salt
• 1  pinch cayenne, if desired

Directions

1. Bring tomato puree, celery and wine to boil.
2. Simmer tightly covered about 20 minutes or until puree is deep red and celery slightly tender Add garlic, diced tomatoes, water, tomato paste, and basil.
3. Continue simmering about 15-20 minutes or until celery is very tender Meanwhile, gently heat olive oil in a skillet and saute onion, green pepper, and bay leaf for about 10-15 minutes, stirring frequently until vegies are tender Add onion mixture to soup.
4. Turn burner to lowest heat and add sour cream, butter, and half and half.
5. Add salt and pepper, and cayenne and adjust seasonings to taste.