Tomato Basil Soup
2 tablespoons oil
1 carrot, peeled & diced
1 celery stalk, cleaned & diced
1 small yellow onion, peeled & diced
2 -28oz. cans whole peeled tomatoes
2 teaspoons tomato paste
4 cups tomato juice
14 fresh basil leaves
2 tablespoons Tone’s® Crushed Red Pepper Flakes
½ cup sugar
1 ½ cup heavy whipping cream
2 tablespoons butter
Tone’s® Salt & Pepper to taste
•In a large stock pot over medium heat, sauté diced carrot, celery and onion until they begin to soften, about 3-4 minutes.
•Add tomatoes, tomato paste, fresh basil, Tone’s® Crushed Red Pepper Flakes, sugar and juice in stock pot. Increase heat to simmer about 30 minutes.
•Using an emersion blender (hand-held), carefully puree tomato mixture in the pot.
•Reduce to medium heat and stir in heavy cream and butter. Season to taste with Tone’s® Salt & Pepper, and continue to stir until butter is melted (do not boil).
•Pour into bowls and serve hot.
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