Tomato-Basil Soup
- 4 14oz cans of Diced Tomatos
- 1 onion, Diced
- 1 Green Bell Pepper, Diced
- 2 or 3 Stalks of Celery, Chopped
- 6 cloves of Garlic (I Like Garlic)
- 1 Cup White Wine (Your choice. I use whatever is on sale.)
- 1 cup Half and Half
- 1 Bunch of Fresh Basil, remove the stems
- Olive Oil
- Black Pepper
- Grated Parmesan Cheese
- In a Large pot, saute the Onion and Garlic in about a tablespoon of olive oil for a couple minutes. Add the Celery and Green Pepper, and cook until the onion is translucent. Add the tomatoes, half of the basil, freshly ground black pepper to taste, and the wine and simmer for 20 minutes or so. Put about half of the vegetable from the soup into a blender, along with the cup of half and half, and blend until smooth. Add the blended vegetables back into the pot, along with the remainder of the basil and return to a simmer.
- Serve in a bowl with a generous pinch of the grated parmesan cheese.
tomatos, onion, green bell pepper, celery, garlic, white wine, fresh basil, olive oil, black pepper, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/tomato-basil-soup-1271570 (may not work)