Creamy Tomato Basil Soup

By vealam

Ingredients

• 1 28 ounce can crushed tomatoes with basil, garlic and oregano
• 2 14 ounce cans diced tomatoes with basil, garlic and oregano
• 2 14 ounce cans low sodium chicken broth
• 1 cup heavy cream
• 1 cup milk (I used whole)
• 1 1/2 cups (5 stalks) celery, diced fine
• 1 1/2 cups (about 5 medium) carrots, diced fine
• 1 cup diced onion
• 1/2 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1 teaspoon fresh rosemary, minced
• salt and pepper to taste
• Parmesan cheese for topping
• Crumbled cooked bacon for topping

Details

Servings 6
Adapted from 365daysofbaking.blogspot.com

Preparation

Step 1

In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion.
Cook on medium high, covered, for 30 minutes.
Then turn heat to low and simmer for 15 minutes more.
Remove from heat and add basil and oregano, salt and pepper to taste.
Serve, topped with grated Parmesan and crumbled bacon.