From the Hearth’s – Tomato Basil Soup (Home Recipe)

This delicious soup is made daily at From the Hearth and pairs wonderfully with grilled cheese. Be sure to stir often and scrape the bottom to ensure you don’t burn the soup. Enjoy!

INGREDIENTS:
2 28 oz. cans stewed
diced tomatoes
1 8 oz. can tomato sauce
1 T dried basil
1 tsp. salt
½ tsp. black pepper
1 T white sugar
¼ white onion, chopped
1 stalk of celery, chopped
(no leaf)
1 cup heavy cream
4 T butter
1 tsp. steak seasoning

GARNISH:
1 drizzle balsamic reduction
1 pinch shaved parmesan
1 pinch basil chiffonade

PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR, 30 MINUTES
SERVINGS: 4-5

DIRECTIONS:
STEP 1: Rough chop celery and onion. These will be blended later, so don’t worry about making them pretty.
STEP 2: In large pot, melt butter.
STEP 3: Sauté onion and celery over medium heat until translucent and tender, approximately 5 minutes.
STEP 4: Add seasoning and cook for an additional minute to bloom.
STEP 5: Add tomatoes and dried basil.
STEP 6: Simmer for 40 minutes, stirring often. Remove from heat.
STEP 7: Add heavy cream and blend with immersion mixer until smooth throughout; should take approximately 3 minutes.
STEP 8: Taste and add additional salt if needed.
STEP 9: Garnish with balsamic reduction, basil chiffonade and grated parmesan.
STEP 10: Serve, or store in air-tight container.