I didn't know I liked Tomato Soup. I think I had one can of Campbell's as a kid and turned my nose up at it forever after (Campbell's Bean & Bacon is still a go to favorite though). Then, my friend Sarah made this soup for lunch. It tastes like you are pouring summer down your throat. I ate every bit and was tempted to lick the dish. You will LOVE this soup. c and I are making it this week.
5 strips of Bacon (I think you could use 2 T olive oil instead...)
1 rib celery chopped
1/2 cup onion, chopped
1 carrot, chopped
1 red pepper, seeded & diced
1/2 green pepper, seeded & diced
6 fresh basil leaves, chopped
2 cloves garlic, minced
1 28-oz can chopped tomatoes
2 chicken bouillon cubes
1 cup half-and-half
Cook bacon, and drain all but 1 T of drippings. Add celery, onion and carrot - cook 2 minutes. Add peppers, garlic and half of the basil. Add tomatoes and simmer for 5 minutes. Add bouillon cubes and stir to dissolve. Blend soup in batches, return to pot and add half-and-half (or milk - which I used) and remaining basil. Simmer for 45 minutes.
Taste and adjust (my favorite part :) - add salt and pepper and maybe sugar..and maybe more milk. I think I added about 2 t. sugar and probably some pepper....also, I did everything the day before and just the final step (milk/more basil) before lunch. I really think it makes the chopping manageable and when cooking with this many vegetables, it probably helps the flavors "marry."