Tomato Basil Cream Soup

Tomato Basil Cream Soup Ingredients

4 Shallot Diced	14 1/2 Ounces Chicken Broth
1/2 Pound Leek Chopped	1/4 Teaspoon Salt
1 Stalk Celery Chopped	1 Cup Whipping cream
3 Cloves Garlic Pressed	GARNISH:
2 Tablespoon Oil	Lemon Sliced
14 1/2 Ounces Canned Tomatoes Italian Style undrained Chopped	Fresh Basil Sliced Thin
1 Tablespoon Dried Basil

Instructions for Tomato Basil Cream Soup

Cook first 4 ingredients in hot oil in a Dutch oven over low heat, 10-12 mins. or until tender. Do not brown. Add tomatoes and basil. Cook over medium heat, stir occasionally, 10 mins. Add broth and salt, bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour. Cool.

Process half of mixture in blender until smooth. Transfer to freezer container and repeat with remaining mixture. Cover and freeze up to 1 month.

Remove from freezer, thaw in refrigerator. Heat in saucepan over medium heat. Stir in whipping cream, cook stirring constantly until heated - do not boil. Garnish & serve.

















Main Ingredient: TomatoesCuisine: American

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