Author Notes
So delightful on a chilly autumn/ winter night! —Jenna
Ingredients
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2 pieces
celery
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1 cup
white or yellow onion
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garlic
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1 sprig
fresh basil
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2 pounds
pastene whole, peeled tomatoes
Directions
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Chop the celery, onion and garlic and sautée with olive oil in a large saucepan.
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Once translucent, add 1-2 tablespoons of flour to create a rue.
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Use your hands to crush the whole tomatoes and slowly add to the saucepan with the celery, onion and garlic.
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Add salt & pepper to taste and let simmer for 15-20 minutes. Pour into a large mixing bowl or another pot - ladle the soup into a blender (about 1/3 of the blender at a time). Once puréed, place back on heat.
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Continue adding to the blender until the entire pot is puréed. Bring back to a simmer, serve & enjoy! (If you want to indulge, sprinkle fresh Parmesan & Romano cheese on top & serve with toasted, roasted garlic baguette).
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