Instructions
Dice carrots, celery, onion, bell pepper, and garlic.
Melt butter in enameled dutch oven, and saute vegetables for about 10 minutes over low heat. While sauteing, add basil, salt, and pepper.
Add tomato puree and honey, bring to a low boil and reduce heat to simmer for about 20 minutes.
Add heavy cream, and using an immersion blender, puree soup until smooth.
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