creamy tomato basil soup

How To Make creamy tomato basil soup

• 1

  In a food processor, add celery, onion & garlic, pulse on high 10 - 15 seconds until puréed. Pour puree into large saucepan. Set aside, but do not rinse food processor. TIP: For those without a food processor, dice celery, onion & garlic & sauté as directed. Remove 1 C of hot soup into separate bowl with cream cheese. Whisk until combined. Pour back into soup pot & continue to whisk until cream cheese is fully incorporated.
• 2

  Add 1/2 the butter to vegetables. Sauté over medium heat, about 10 minutes, until fragrant. Add tomatoes, broth & 1/2 the chopped basil; bring to a boil, stirring occasionally. Cover pot; reduce heat to medium/low; allow to simmer 15 minutes, stirring occasionally.
• 3

  Cut cream cheese into 1/2” cubes & place in food processor along with 1 C of the hot soup. Process on high until cream cheese is dissolved, about 1 minute. Add cream cheese mixture, agave nectar & remaining basil & butter to hot soup; stir until combined. Add salt & pepper to taste. Serve immediately.
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