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All posts in July 8th, 2013

This is a Deborah original recipe.

I know, tomato soup is no big deal and comes out of a red & white can.  But not today! It came out nicely balanced–flavorful but not overwhelmingly strong flavor, which went well with grilled Monterrey Jack & Swiss on Pumpernickel with a dill pickle on the side.

The soup simmered while I made the sandwiches, so the only “extra” time it took was in chopping the vegetables. I’ll attempt to recreate it here for you, since I tossed it together. We both really enjoyed it and hope that you will, as well. This made two coffee mug sized servings with a little left.


  • 1 tablespoon butter (approximately)
  • 1/2 small onion, minced
  • 1 small rib celery, minced
  • 1 clove garlic, minced
  • 1 small can tomato sauce
  • 1 tablespoon tomato paste (approximately)
  • 1 pint beef broth
  • 1 bay leaf
  • freshly ground celtic sea salt & mixed peppercorns, to taste
  • 1/2 cup liebfraumilch
  • 1 tablespoon chopped fresh basil (approximately)
  • 1/2 cup heavy cream

In a medium-sized saucepan, saute the onions & celery in the butter over medium-low heat, then add garlic & saute for another minute or so. Add tomato paste and tomato sauce, stir it all up and pour in the beef broth. Toss in the bay leaf and salt & pepper; bring to a boil. Reduce to simmer for approximately 15 minutes. Fish out the bay leaf and stir in the basil. Pour in the heavy cream and raise heat to medium-low for a few minutes to bring soup to serving temperature.