Description
A nice creamy soup. I make this in the summer when the tomatoes are really fresh from the farmer's market (canned is ok). The dried tomatoes add another depth to this soup.
Ingredients
- Olive Oil
- Onion
- Celery Ribs
- Carrots
- Garlic
- Chicken Stock
- Tomatoes
- Potato
- Sun-dried Tomato
- Fresh Basil
- Milk
- Sugar
- Salt
- Fresh Ground Pepper
- Chives
Instructions
- Heat the olive oil in a large pot over moderate heat
- Add the onion, celery, carrot, and garlic and saut until tender but not brown, about 5 minutes
- Add the stock, tomatoes, potato, sun-dried tomatoes, and basil
- Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender
- Puree in a food processor, or blender, in small batches until smooth
- Strain through a fine sieve if desired
- Stir in the milk or cream and season with sugar, salt, and pepper
- Serve garnished with chopped chives
- This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes