Cream Of Tomato Soupreme

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 (1 lb) cans stewed tomatoes
• 1 cup water, blended with tomatoes until smooth
• 1 cup celery, thinly sliced
• 1/4 cup dry red wine
• 2 cloves garlic, minced
• 1 (18 ounce) can diced tomatoes (, include juice)
• 2 cups water
• 12 ounces tomato paste
• 2 1/2 teaspoons basil, crumbled
• 2 1/2 teaspoons olive oil
• 1 cup onion, diced
• 1/2 cup green pepper, diced
• 1 bay leaf
• 1 cup sour cream
• 2 tablespoons butter
• 16 ounces half-and-half
• 1 teaspoon salt
• 1 pinch cayenne, if desired

Recipe

• 1 bring tomato puree, celery and wine to boil.
• 2 simmer tightly covered about 20 minutes or until puree is deep red and celery slightly tender add garlic, diced tomatoes, water, tomato paste, and basil.
• 3 continue simmering about 15-20 minutes or until celery is very tender meanwhile, gently heat olive oil in a skillet and saute onion, green pepper, and bay leaf for about 10-15 minutes, stirring frequently until vegies are tender add onion mixture to soup.
• 4 turn burner to lowest heat and add sour cream, butter, and half and half.
• 5 add salt and pepper, and cayenne and adjust seasonings to taste.