Creamy Tomato Soup

Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5  cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. 

Add the tomatoes (with the juice) and sugar.  Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.

Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using.  Fish out the bay leaves and then blend the veggies with an immersion blender.  Add salt and pepper, to taste.

Recipe taken from The Natos Blog.

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Creamy Tomato Soup

2 (56 oz total) cans whole peeled or diced tomatoes, organic preferably, like Muir Glen
1/2 cup extra virgin olive oil
4 stalks of celery, diced
8 small carrots, peeled and diced
2 onions, diced
8 cloves garlic, minced
2 teaspoon dried basil
4 cups chicken stock
4 dried bay leaves
2 teaspoon of white sugar
4 tablespoons butter
1/2 cup heavy cream
1.5 cups 2% milk
1/4 cup Fresh Basil, chopped (optional)
salt and pepper

In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. Simmer the aromatics until softened and caramelized, about 10 minutes. Add the tomatoes (with the juice) and sugar. Then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add the cream and milk. You can add ¼ cup chopped fresh basil at this point, if using. Fish out the bay leaves and then blend the veggies with an immersion blender. Add salt and pepper, to taste.

Recipe taken from The Natos Blog.