TOMATO BASIL BISQUE

Ingredients:
3 T Butter
1 lg. Onion, diced
2 Celery Ribs, finely chopped
3 Cloves Garlic, minced
4 C Chicken or Vegetable Broth
3 14.5 oz Cans Tomatoes--(if using fresh 6-8 large tomatoes)
1 sm. Can Tomato Paste
1 tsp Sugar
1 T Parsley Flakes
½ tsp Red Pepper Flakes
1 C Fresh Basil
1/2 C Cream (I use half and half)
Salt/Pepper, to taste

Directions:
Melt butter in saucepan over medium heat. Add onion and celery—sauté until onion is translucent, approximately 4 minutes, then add garlic and tomatoes. Add all of your spices (including peppers, see note below) except salt and pepper to the pot. Simmer until tomatoes are heated through - then add the tomato paste & chicken broth and bring to boil. Turn heat to medium - simmer for 10 minutes. In a blender or food processor, carefully remove and puree 1/2 of the soup --return to pot.* Stir in cream and season with salt and pepper to taste. Top with croutons, parmesan, fresh basil & tomatoes if desired.

*Rather than chopping the tomatoes after they have cooked, I puree about 3/4 of the tomatoes in my Ninja from the beginning. Saves the mess of processing or blending after they are hot. I do leave about 1/4 of them cut up because I like a chunkier soup.

Freezing Note: I quadruple this recipe and cook in my big stock pot to process for freezing. I also put a handful of various peppers (jalapenos, cayenne, chiles, etc.) from my garden and a small can of green chiles in my Ninja and chop very fine. This adds extra "bite" to the soup. Quadrupling the recipe makes about 3-1/2 gallons to freeze.

This recipe was given to me by my mother-in-law, Judy Caldwell. She found it on a news website and it is absolutely delish! It is a great recipe to make a lot of and freeze for yummy winter time soup!