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SUBMITTED BY: Unknown
2 garlic cloves, split
1 cup diced celery
1 large onion, chopped
4# tomatoes, cut into quarters
1T sea salt
10 ounces heavy cream
6 basil leaves
In a large pan melt butter and over medium heat, cook the onions, garlic and celery until glassy.
Add the tomatoes, cover and cook at a simmer for 40 minutes.
Pass through a food mill, or cool and then puree in a food processor before straining through a fine china cap.
Return soup to the pan and add the cream and basil, simmer until texturally to your liking and season with sea salt and ground white pepper.