Ingredients
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1 cup celery, chopped
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1/4 cup yellow onion, chopped
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1 tablespoon fresh garlic, minced
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1 tablespoon butter
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3 cups tomato juice
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1 cup chicken broth
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1 (7 1/2 ounce) can diced tomatoes
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3 ounces tomato paste
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1 teaspoon dried basil, crushed
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1/2 teaspoon dried oregano, crushed
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1/2 teaspoon ground pepper
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1 cup whipping cream
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4 teaspoons sugar
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1/4 cup fresh basil
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2 tablespoons basil pesto
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3/4 cup carrot, chopped
Instructions
- In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
- Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
- Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
- Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.