Ingredients
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2 cups chicken broth
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4 cups ripe tomatoes, peeled, seeded and chopped (approx. 5 large tomatoes)
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1/3 cup coarsely chopped sweet onion
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1/2 cup coarsely chopped celery (I usually use about 3 large ribs)
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1/2 teaspoon sugar
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1/2-1 cup light cream
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1 tablespoon fresh basil or 1 tablespoon fresh dill, chopped
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salt, to taste
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fresh ground pepper, to taste
Instructions
- Place all ingredients except the cream and basil or dill (if using) in a large saucepan. Simmer for approximately 30 minutes, or until veggies are soft.
- Using an immersion blender, puree the veggie mixture to your preferred smoothness (I like to have some tomato chunks in it, so I leave it a little chunky. If I accidentally over-puree it, I'll cheat and add a small can of diced tomatoes).
- Add light cream (start with 1/2 cup and add more to taste -- amount will depend on flavor of the tomatoes). Heat soup gently over low heat.
- Before serving, stir in fresh herbs (if using), and season to taste with salt and pepper. Serve soup hot or chilled, whichever you prefer (hot is my preference).