Tomato Garlic Soup

[Guest guest]

One of the best tomato soups I've ever tasted and

doesn't take long to assemle this either.

 

Pete

 

Tomato Garlic Soup

 

2 tsps. butter

1 Tbsp. olive oil

1 onion cooked, thinly sliced

5 cloves garlic, peeled and whole

1 celery rib, thinly sliced

1-1/2 tsps. basil, or 3 tsp. fresh, chopped

3 cups canned crushed tomatoes

3 cups vegetable stock

2 Tbsps. parsley, chopped

1 cup seasoned croutons

 

Melt butter in oil in a heavy non-reactive saucepan

over medium heat. Sauté onion, garlic, celery, and

basil, if using dried, 8-9 minutes, or until onion is

softened.

 

Stir in tomatoes and stock. Cover and simmer 15

minutes. Transfer mixture to a food processor or

blender (in batches if necessary).

 

Add fresh basil, if using, and purée until smooth.

Season with salt and pepper to taste. Sprinkle with

parsley before serving with croutons.