Ingredients

The following ingredients have 2 Servings
  • 1 can (15 oz) tomato sauce ((pureed tomatoes))
  • 1 can (15 oz) fire roasted tomatoes
  • 1 large yellow onion ((approx. 2-2.5 cups diced))
  • 1 cup vegetable broth
  • 2 TBSP grape seed or olive oil
  • 2 cloves garlic, smashed and minced
  • 2 celery stalks ((approx. 1/2 cup diced))
  • 10 baby carrots, chopped
  • 5-6 oz cream cheese ((or 1/2-3/4 cup of milk or cream))
  • 1 tsp sugar
  • 1-2 TBSP dried or fresh basil (plus extra to garnish)
  • 1/2 tsp salt (or season to taste)
  • 1/4 tsp freshly ground black pepper

Instruction

  • Saute chopped onions, celery, and carrots in 2 TBSP oil until tender.
  • Once the onions are translucent, add garlic and saute for about a minute or so to bring out the flavor.
  • Season with salt and pepper.
  • Next add tomatoes, tomato sauce, cream cheese and broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have shacked up together.
  • Taste for seasoning and add more salt, pepper, and the sugar, if needed.
  • Next add your basil. If you're using plain dried basil, start with 1/2 Tbsp and then slowly add more to taste.
  • Next, puree using an immersion blender until fabulously smooth and bisque-like. You can also blend the soup, in two batches, in your blender or food processor.
  • Serve piping hot topped with fresh basil and deliciously cheesy mozz balls. You'll have a grand old time dunking your balls in this soup. Enjoy!