INGREDIENTS
- 4 Tbsp butter
- 28 oz. Large can of tomatoes
- 16 oz. chicken broth
- 8 oz tomato sauce
- 8 oz. water
- 2 fresh springs of basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp pepper
- 2 tsp celery salt save for some garnish
- 1/2 cup heavy cream
- fresh aged cheddar or parmigiano-reggiano
METHOD
- Add all the ingredients to the blender in the order they are listed.
- Secure the lid on the blender and blend and until completely smooth.
- In a medium sized pot, over medium heat add the soup and heat. Bring to a low boil and lower heat to a simmer.
- Carefully pour the soup into bowls and serve