Creamy Tomato and Basil Soup

Tomato soup and a grilled cheese sandwich. What could be more classic and comforting on a cool evening? In the below photo, I pair this simple-to-make soup with a sharp Provolone and Sopressata grilled cheese for a bit more upscale feel.

Since it uses canned tomatoes, this soup can be made in the middle of winter and its punch of fresh basil will give it a fresh, delicious, summery taste.

Ingredients:

• 3 Tbsp. vegetable oil
• 1 large onion, chopped
• 6 celery ribs, chopped
• 1 medium red bell pepper, chopped
• 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
• 2 Tbsp. tomato paste
• 1 cup basil leaves, coarsely chopped
• 3 tsp. granulated sugar
• 3 tsp. salt
• 1/2 teaspoon pepper
• ¼ cup water mixed with 1 tsp. corn starch
• 1 ½ cups whole milk

Directions:

1. In a large heavy saucepan, warm the oil over medium heat for a minute then sauté the onion, celery and red bell pepper for 5-6 minutes or until tender.
2. Add the tomatoes and tomato paste to the vegetable mixture, cover and simmer over medium-low heat for 40 minutes.
3. Remove the soup from the heat, stir in the basil, sugar, salt and pepper.
4. Using an immersion blender, puree soup until very smooth, for about 3 minutes. Alternatively, puree the soup in two batches using a blender.
5. Add the corn starch mixture and the milk to the pureed soup and continue to cook over low heat for 10 minutes (do not boil), until slightly thickened.

Makes 8 starter servings or 6 entrée servings.