Categories: Soup
Ingredients
- 4 tbsp. unsalted butter
- 1 cup diced onions
- 1/2 cup diced celery
- 1 tbsp. minced fresh garlic
- 1 tbsp. tomato paste
- 1 tsp celery seeds
- 2- 28 oz cans whole tomatoes in juice
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- Salt and black pepper to taste
- Celery leaves and celery seeds
Directions
-
Melt butter in a pot over medium heat. Add onions and celery, cover pot, and sweat until softened, 10 minutes. Add garlic, tomato paste, and 1 tsp celery seeds, and cook until fragrant, 1 minute.
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Stir in whole tomatoes and broth; bring to a boil over high heat. Reduce heat to low and simmer soup 10 minutes.
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Puree soup using an immersion blender. Stir in cream; season soup with salt and pepper. Garnish servings with celery leaves and celery seeds.