Categories: Soup

Ingredients

• 4 tbsp. unsalted butter
• 1 cup diced onions
• 1/2 cup diced celery
• 1 tbsp. minced fresh garlic
• 1 tbsp. tomato paste
• 1 tsp celery seeds
• 2- 28 oz cans whole tomatoes in juice
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream
• Salt and black pepper to taste
• Celery leaves and celery seeds

Directions

1. Melt butter in a pot over medium heat. Add onions and celery, cover pot, and sweat until softened, 10 minutes. Add garlic, tomato paste, and 1 tsp celery seeds, and cook until fragrant, 1 minute.

2. Stir in whole tomatoes and broth; bring to a boil over high heat. Reduce heat to low and simmer soup 10 minutes.

3. Puree soup using an immersion blender. Stir in cream; season soup with salt and pepper. Garnish servings with celery leaves and celery seeds.

Email to a friend | Print this recipe | Back