4 Tbs Unsalted butter
1/2 cup Chopped onion
1/2 cup Chopped celery
1 Carrot, finely chopped
1 can Whole plum tomatoes - (35 oz), chopped,
juices reserved
4 Fresh basil leaves
Salt, to taste
Freshly-ground black pepper, to taste
1 cup Heavy cream
Croutons, (optional)


Melt the butter in a large pot over medium heat. Cook the onion, celery, and carrot, stirring occasionally, until onion is soft and translucent. Add the tomatoes, basil, salt, and pepper. Cook for 15 minutes. Puree the soup in batches in a food processor or blender. Return soup to the pot, stir in the cream, and warm through over low heat. Pack soup in a preheated thermos. Pack croutons separately to garnish soup when serving. This recipe yields 6 to 8 servings.