| | Directions | | Heat butter in a large stockpot. Dice onion and celery and add to pot. Sauté until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms. Add garlic, diced tomatoes and basil, and stir. Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color. Add bay leaf and simmer on low for about an hour. Remove bay leaf before serving. Season to taste with salt and pepper. Serves 8-10. |
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| Ingredients | | - |  | 3 tablespoons Butter |
| - | | 1 yellow onion (large) |
| - | | 1/2 rib celery |
| - | | 3 tablespoons Flour |
| - | | 1 tablespoon minced garlic |
| - | | 2 cans diced tomatoes (or 3 large fresh tomatoes) (16 ounce cans) |
| - | | 2 tablespoons chopped fresh basil/1 tablespoon dried |
| - | | 2 cans tomato puree (16 ounce cans) |
| - | | 1 can beef stock (16 ounce can) |
| - | | 1/2 cup heavy whipping cream |
| - | | 1 bay leaf |
| - | | Salt and pepper to taste |
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