Creamy Tomato Basil Soup

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: 45 mins
• 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!