| | Directions | | In a large saucepan, sauté celery, onion and red pepper in butter for 5-6 minutes, until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat. Cover and simmer for 40 minutes. Remove from heat. Stir in basil, sugar, salt and pepper. Cool slightly. Transfer half of soup mixture to a blender. While processing, gradually add cream. Process until pureed. Return to the pan. Heat through, but do not boil. Yields 5 servings. |
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| Ingredients | | - |  | 6 stalks celery, chopped |
| - | | 1 onion, chopped (large) |
| - | | 1 sweet red pepper, chopped (medium) |
| - | | 1/4 cup butter, cubed |
| - | | 3 cans diced tomatoes, undrained (14 1/4 ounce cans) |
| - | | 1 tablespoon tomato paste |
| - | | 3/4 cup loosely packed basil leaves, coarsely chopped |
| - | | 3 teaspoons sugar |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 1/2 cups heavy whipping cream |
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