Ingredients
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2 tablespoons butter
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1 large onion, chopped
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2 celery ribs, chopped
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1 tablespoon sugar
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2 teaspoons dried thyme leaves
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2 bay leaves
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1 teaspoon minced garlic
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2 teaspoons kosher salt
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1/2 teaspoon pepper
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1/8 teaspoon cayenne
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6 cups vegetable stock (can use chicken stock)
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1 (28 ounce) can diced tomatoes
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2 cups heavy cream
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1 tablespoon brandy
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3/4 cup basil pesto
Instructions
- Melt the butter in a large stockpot over medium heat. Add the onion, celery and sugar and saute until caramelized.
- Add the thyme, bay leaves, salt, pepper, garlic and cayenne and stir.
- Add the stock and tomatoes. Bring to a boil, reduce heat and simmer for 30 minutes.
- Add the cream and brandy. Simmer 5 minutes.
- Remove the bay leaves and puree about half of the soup in a blender until smooth.
- Return the puree to the soup pot.
- Add the basil pesto and heat through.
- Serve. Can garnish with a little parmesan or mozzarella, fresh chives, croutons -- .