Recipe: Must-Have Creamy Tomato Soup

from the book Food by Mary McCartney

Ingredients

• 3 tblsp light olive oil
• 3 medium onions, finely chopped
• 2 stalks celery, trimmed and chopped
• 2 cloves garlic, finely chopped.
• 6 ripe tomatoes, blanched, peeled, and chopped
• 28 oz can diced tomatoes
• 3/4 cup vegetable stock
• 1 tblsp tomato paste
• 1 tblsp chopped rosemary 
• 1 tblsp chopped sage
• 3/4 cup half and half, soy creamer, or creme fraiche
• salt and pepper to taste

Directions

• Heat the oil over medium heat in a large, heavy bottomed saucepan.
• Add the onions and celery and saute for 10 minutes.
• Stir in garlic and sute for a few more minutes.
• Stir in the chopped fresh tomatoes.
• Stir in the canned tomatoes, vegetable stock, and tomato paste.
• Simmer gently for 12 - 15 minutes.
• Mix in the herbs and remove from heat.
• Stir in the cream.
• Season with salt and pepper.
• Heat through & serve.