Tomato Soup

This is the recipe we use instead of canned tomato soup.  Originally the recipe was Nordstroms, but we changed it a bit :).  I try to make a batch big enough to last through the winter.  Its SUPER easy/healthy and oh so tasty with grilled cheese if you need a quick supper (or if you're just in the mood :).

Tomato Veggie Bisque
OO
1 onion  (chopped, sliced or whatever your heart desires)
2 stalks celery (again-chopped sliced whatever)
1 bag small carrots (chopped)
whatever fresh veggies you want to throw in there or have to use
1/2 c fresh basil (wash, squeeze dry, measure THEN chop) OR 1-2 TBSP dried
2 28 oz cans whole tomatoes
1 quart chicken broth (I just use whatever I've boiled down from our last whole chicken)
1/2 pint 1/2 and 1/2 or whipping cream (you can use fat free too), I've never made it w/o the dairy but I'm sure you could try
salt and pepper

Heat OO in a stock pot, adding carrots, celery, and onion until they start to soften.  This is when you'd add your fresh veggies, I've add whatever veggies I need to use (zuchinni, tomato, carrot juice, small bit of greens).  Then, add basil, 1/8 t salt & 1/2 tsp pepper, let the veggies continue to get soft.  That should total about 15 minutes.

Add tomatoes and broth, bring to a boil...then turn med low to simmer about 30 minutes. 

Puree w/ an immersion blender, regular blender, or food processor until smooth.  Doing batches if necessary.  BE CAREFUL---soup will be very hot and if put under pressure with too much quantity they WILL explode.   Let cook for an additional 15 minutes.  By the way---did I mention I REALLY REALLY LIKE MY IMMERSION BLENDER?!  So much that I think I might need a new one soon ;).

Stir in the cream over low heat, until it is to the creaminess you prefer.  I let it cool, then I store it in freezer bags flat in the freezer till they are needed :0).  The little guy said I needed to add some 'green stuff' to make it look pretty ;).