Creamy Tomato Soup & Cheesy Roll-ups
Give us all the Fall feelings in a meal!
Ingredients
1 Tbsp Unsalted Butter
2 Tbsp extra-virgin olive oil
1 medium onion, roughly chopped
3 celery stalks, chopped
2 Tbsp minced garlic
2 (28 oz) cans San Marzano peeled tomatoes, do not drain
¼ teaspoon crushed red pepper
1 tsp dried basil
¼ tsp dried oregano
2/3 cup heavy cream
¼ cup fresh basil, finely chopped
Salt and Pepper, to taste
Instructions
In a large saucepan, heat the butter and olive oil until the butter is melted, add the onion and celery and cook over moderate heat, stirring occasionally, until the onion is softened. Add the garlic and cook for an additional minute. Add the tomatoes, crushed red pepper, dried basil, oregano, salt, and pepper.
Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce heat to medium and simmer for 10 minutes.
Using an immersion blender, puree until smooth. Alternatively, you can puree the soup in a blender in batches. Stir in the heavy cream and fresh basil, rewarm if necessary. Taste for seasoning and add as needed.
Top with Gingerbell Gouda and additional chopped basil and serve.
