Tomato Basil Soup

We have been turning to soup a lot lately since we've been experiencing single digit temperatures. I found this recipe a while back at The Food Network Kitchens and thought the flavors would be intriguing and we were not disappointed. I did tweak it just a tad.

Try this one evening, it will warm up your tummy and put a big smile on your face. This soup is so velvety, it will surely bring joy to your taste buds!

1 tablespoon olive oil
1 medium onion, chopped

2 tablespoons flour

2 stalks of celery, diced
1 can diced tomatoes
4 cups vegetable or chicken stock

1 cup of heavy cream
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced

Heat the olive oil in a large, heavy pot over medium high heat. Add the onion and saute until softened. Sprinkle in the flour and stir to form a light roux. Pour in the can of tomatoes, the stock and the cream. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.

Use and immersion blender, blend until smooth. Garnish with a dollop of low-fat sour cream and croutons. Serve immediately.