Garden to Table – Quick & Creamy Tomato Soup

by Trish Watson Winter colds, flus and tomato soup go together like peas and carrots!  And I know for sure ‘cause I’ve been in bed for the last five days with a bug of some sort.  Soup is about all that interests me for food. We’ve run through the turkey soup left from Christmas, and now I am headed towards a simpler soup that always makes me feel better.  When I was a kid, it was Campbell’s cream of tomato soup that my Mom served up when I was under the weather.  Now, I prefer a fresher soup with less stabilizers and added things that I just don’t need.  The following recipe is just like its name; it is quick, creamy, and I’ll bet it tastes a heck of a lot better than canned soup.  Give it a try! Quick And Creamy Tomato Soup Ingredients: 4 Tbsp. unsalted butter 1 cup diced onions 1/2 cup diced celery 1 Tbsp. fresh, minced garlic 1 Tbsp. tomato paste 1 tsp. celery seeds 2 cans whole tomatoes in juice (28 oz. each) 1&1/2 cups low sodium chicken broth or vegetable broth 3/4 cup heavy cream salt and pepper to taste. Directions: Melt butter in a pot over medium heat,  Add onions and celery.  Cover and sweat until softened.  Add garlic, tomato paste and 1 tsp. celery seeds.  Cook for 1 minute.  Stir in whole tomatoes and broth and bring to a boil over high heat.  Reduce to low and simmer for 10 minutes.  Puree soup with a handheld blender of in a regular blender.  Return to pot and stir in cream. Season with salt and pepper to taste.

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