“This was served at my church's annual Soup Night. Heavenly! I think I ate 3 bowls all by myself.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender.
  2. Add tomatoes and tomato paste; bring to a boil.
  3. Reduce heat, cover and simmer for 40 minutes.
  4. Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly.
  5. Transfer half of soup mixture to a blender.
  6. While processing, gradually add cream; process until pureed.
  7. Return to pan; heat through but do not boil.

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