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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Serve with crusty French bread or a grilled cheese sandwich. YUM! Ingredients:
2 tablespoons butter |
1 large onion, chopped |
2 celery ribs, chopped |
1 tablespoon sugar |
2 teaspoons dried thyme leaves |
2 bay leaves |
1 teaspoon minced garlic |
2 teaspoons kosher salt |
1/2 teaspoon pepper |
1/8 teaspoon cayenne |
6 cups vegetable stock (can use chicken stock) |
1 (28 ounce) can diced tomatoes |
2 cups heavy cream |
1 tablespoon brandy |
3/4 cup basil pesto |
Directions:
1. Melt the butter in a large stockpot over medium heat. Add the onion, celery and sugar and saute until caramelized.
2. Add the thyme, bay leaves, salt, pepper, garlic and cayenne and stir.
3. Add the stock and tomatoes. Bring to a boil, reduce heat and simmer for 30 minutes.
4. Add the cream and brandy. Simmer 5 minutes.
5. Remove the bay leaves and puree about half of the soup in a blender until smooth.
6. Return the puree to the soup pot.
7. Add the basil pesto and heat through.
8. Serve. Can garnish with a little parmesan or mozzarella, fresh chives, croutons - .
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