Ingredients:
1 large yellow onions, coarsely chopped
2 stalks celery, coarsley chopped
1 carrots, coarsly chopped
1 tablespoon dried thyme leaves
1 bay leaves
2 tablespoons unsalted butter
1 1/2 teaspoons finely chopped fresh garlic
20 fresh plum tomatoes, cored and coarsley chopped
1 teaspoon cracked black pepper
1/2 cup softened unsalted butter, cubed
10 large fresh basil leaves, snipped
salt
Directions:
In soup kettle, saute onion, celery, carrot, thyme and bay leaf in 2 tablespoons butter over medium heat until thoroughly cooked, about 10 minutes.
Turn heat to high; quickly stir garlic into vegetables.
Add tomatoes and pepper; heat to simmer.
Cook 15 minutes.
Puree soup in blender or food processor.
Strain through moderately fine sieve into kettle.
Whisk in cubed butter and basil.
Remove bay leaf.
Salt to taste.
Servings: 4
Time preparation: 30 min.
Time total: 65 min.