Friday, October 26, 2007

Basil Tomato Soup

5 Strips Bacon
1 Rib Celery, Chopped
1/2 Cup Chopped Onion
1 Carrot, Peeled and Diced
1 Red Pepper, Seeded and Diced
1 Green Pepper, Seeded and Diced
6 Fresh Basil Leaves, Chipped (Divided)
2 Cloves Garlic, Minced
1 28 oz. Can Chopped Tomatoes
2 Chicken Bouillon Cubes
1 Cup Half and Half

In large soup pot, cook bacon. Drain all but 1 tablespoon drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes more. Add tomatoes and simmer over medium heat for 5 minutes. Add bouillon cues and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes. Serve with toasted garlic or cheesy bread.

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