Tomato Soup

  • 2 cans diced tomatoes
  • 1/4 cup olive oil
  • 2 stalks diced celery
  • 4 diced carrots
  • 1 diced onion
  • 4 cloves minced garlic
  • 1 teaspoon basil
  • 2 cups chicken broth
  • 1 teaspoon sugar
  • 2 tablespoons butter
  • 1/4 cup heavy whipping cream
  • 3/4 cup milk
  • salt and pepper

In a saucepan, heat oil. Add celery, carrots, garlic, basil, salt, and pepper. Cook over medium heat until softened. Add tomatoes and juice, sugar, broth, and butter. Simmer until vegetables are very tender. Add cream and milk. Then blend the soup with a stick blender. Add salt to taste. Serve with some grilled cheesiness and you’re golden.

(Thanks to Lauren Waller and for this one!)

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