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Creamy Tomato Soup

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Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped onion (1 large)
  • 3/4 cup chopped celery
  • 1/3 cup chopped carrot
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon kosher (coarse) salt
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
  • 1/2 cup white wine
  • 1/4 cup chopped fresh basil leaves
  • 1 can (28 oz) no-salt-added tomatoes, undrained
  • 1/4 cup whipping cream
  • Croutons, if desired
  • Additional chopped fresh basil leaves, if desired

Instructions

  1. In 3- to 4-quart saucepan, heat oil over medium heat. Add onion, celery, carrot, pepper, salt and garlic; cook 10 minutes, stirring occasionally.
  2. Stir in tomato paste; cook 1 minute. Add broth, wine, 1/4 cup basil and the tomatoes. Heat to boiling; reduce heat. Simmer uncovered 30 minutes.
  3. In blender, place one-third of tomato mixture. Cover; blend on high speed until smooth. Pour into large bowl; cover to keep warm. Repeat twice with remaining tomato mixture. Stir whipping cream into soup. Garnish individual servings with croutons and additional basil.

Find it online: https://legenrecipes.com/recipe/creamy-tomato-soup/