Tomato Basil Soup

1 small onion (I use frozen to save on prep time)
1 Tbs finely diced shallots
2 cloves of fresh garlic (minced with a garlic press)
1 Tbs butter
1 Tbs olive oil
2 Tbs or so Cooking Sherry
1 large can crushed tomatoes
1 can tomato puree
1 can cream of celery soup
1 small can of tomato sauce
crushed red pepper flakes to taste
salt/pepper to taste
1 C or so chicken stock
1 C or so heavy cream
10 fresh basil leaves
1/2 tsp dried parsley
fresh grated parmesan cheese

Optional: Ezekiel bread garlic crouton (easy to make) - Not included in the calculation of this recipe. Butter both sides of the bread, season with garlic. Grill in a non-stick skillet until golden and cut up for use as croutons.

Optional: Ezekiel bread garlic crouton (easy to make) - Not included in the calculation of this recipe. Butter both sides of the bread, season with garlic. Grill in a non-stick skillet until golden and cut up for use as croutons.


Melt butter in a stock pot/dutch oven on med to med/high heat. Add olive oil....
Add Onions and cook for approximately 8 minutes
Add shallots and garlic until aromatic.
Deglaze pot with cooking sherry
Continue to cook for an additional 2 minutes
Add crushed tomatoes, tomato puree, cream of celery soup, and tomato sauce.
Stir and reduce heat
Add chicken stock, parsley, and cream.
Add fresh basil and salt/pepper to taste
Continue to simmer for approximately one hour.

Makes 8 servings - Use parmesan cheese to garnish each bowl and the optional croutons

Number of Servings: 8

Recipe submitted by SparkPeople user BRICENOK.