Monday, February 13, 2012

Creamy Tomato Basil Soup


2 stalks celery
1 small onion
2 cloved garlic
1 stick butter, cubed & divided in half
2 cans (28 oz each) crushed tomatoes
1 can (15 oz) vegetable broth
1/2 cup fresh basil leaves, chopped (divided)
8 oz. cream cheese
3 TB honey or agave
salt & pepper to taste

1. In food processor, add celery, onion, & garlic; pulse on high until pureed. Melt half the butter in large pot; add celery mixture & saute over medium heat abouyt 10 minutes or until fragrant.
2. To pot, add tomatoes, broth, and half the basil; bring to a boil, stirring occasionally. Reduce heat, cover, & simmer 15 minutes, stirring occasionally.
3. Cut cream cheese into cubes and place in food processor along with 1 cup of the hot soup. Process until cream cheese is dissolved & add to pot, along with honey & remaining basil & butter. Stir until combined; add salt & pepper to taste.

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