Ingredients
3
tablespoons olive oil
1
cup chopped onion (1 large)
3/4
cup chopped celery
1/3
cup chopped carrot
1/2
teaspoon freshly ground pepper
1/8
teaspoon kosher (coarse) salt
3
cloves garlic, finely chopped
1
tablespoon tomato paste
3
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
1/2
cup white wine
1/4
cup chopped fresh basil leaves
1
can (28 oz) no-salt-added tomatoes, undrained
1/4
cup whipping cream
Croutons, if desired
Additional chopped fresh basil leaves, if desired
Preparation
In 3- to 4-quart saucepan, heat oil over medium heat. Add onion, celery, carrot, pepper, salt and garlic; cook 10 minutes, stirring occasionally.
Stir in tomato paste; cook 1 minute. Add broth, wine, 1/4 cup basil and the tomatoes. Heat to boiling; reduce heat. Simmer uncovered 30 minutes.
In blender, place one-third of tomato mixture. Cover; blend on high speed until smooth. Pour into large bowl; cover to keep warm. Repeat twice with remaining tomato mixture. Stir whipping cream into soup. Garnish individual servings with croutons and additional basil.
