Tomato-Basil Soup

By danaheller

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Ingredients

• 4 tablespoons (1/2 stick) butter
• 2 cups onion, finely diced
• 1 cup celery, finely diced
• 1 cup carrots, finely diced
• 1/2 cup all-purpose flour
• 1 (28-ounce) can diced tomatoes or 3 cups ripe peeled, seeded and diced fresh tomatoes
• 1 cup heavy cream
• 3 cups low-sodium chicken broth
• Salt and pepper to taste
• Pinch granulated sugar
• 1/2 cup chopped fresh basil, divided

Preparation

Step 1

In a stockpot over medium heat, melt butter. Add onion, celery and carrots and sauté for 10 to 15 minutes, or until vegetables have softened and onions are translucent. Add flour and cook an additional 2 to 3 minutes, stirring constantly to prevent scorching. Add tomatoes, cream and chicken broth and bring to a light simmer for 30 minutes. Taste and season with salt and pepper and sugar if desired. Remove from heat and add 1/3 cup basil. Stir to combine. Serve immediately, garnished