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Prep Time: 10 minutes, Cook Time: 20 minutes, Serves: 4 3 Tbsp. unsalted butter 1 medium organic onion, diced 1 organic celery rib, finely chopped 3 cloves garlic, minced 3 Tbsp organic unbleached flour 4 cups organic chicken or vegetable broth 2 (14.5 oz) cans fire-roasted tomatoes 2 Tbsp tomato paste 1 tsp turbinado sugar 2 bay leaves 2 tsp basil 1/4 cup cream salt and pepper to taste 4 Tbsp Parmigiano Reggiano cheese, grated Melt butter in a saucepan over medium heat. Add onion, celery and garlic. Cook for 4 minutes. Stir in flour over low heat. Add broth, tomatoes, tomato paste, sugar, bay leaves and basil; bring to a boil. Turn heat to medium and simmer for 10 minutes. Remove bay leaves. In a blender, carefully puree half the soup. Return to saucepan, stir in cream and season with salt and pepper. Divide into 4 bowls and garnish with cheese. |
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