Tomato Basil Soup
2 T crushed garlic
2 T dried basil or 6 leaves fresh basil
1/2 c chopped onion
1/2 c chopped celery
1/2 c chopped bell pepper
1T olive oil
2 c chicken broth
1 - 28 oz can of diced tomatoes
2 T white sugar
8 oz cream cheese, softened
In a heavy saucepan, saute garlic, basil, onion, celery and bell pepper in olive oil for 5 minutes or until tender.
Add chicken broth, diced tomatoes and sugar to pan and continue cooking for 10 minutes.
Carefully pour half the soup into a blender along with cream cheese and blend until smooth. Blend remaining half. Transfer back into pan and reheat.
Serve with a dollop of sour cream and a fresh basil leaf! Serves four.
Note: When using a blender for hot liquids be careful not to fill blender more than half full - it's just too easy to get burned.
