Ingredients
6 celery ribs, chopped1 large onion, chopped1 medium sweet red pepper, chopped1/4 cup butter, cubed3 cans (14-1/2 ounces each) diced tomatoes, undrained1 tablespoon tomato paste3/4 cup loosely packed basil leaves, coarsely chopped3 teaspoons sugar2 teaspoons salt1/2 teaspoon pepper1-1/2 cups heavy whipping cream
Preparation
In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).
