This creamy tomato-basil soup is a comforting and flavorful dish, perfect for any season.
Heat the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped celery, onion, and roasted red pepper to the saucepan and sauté until tender.
Cut the vegetables into uniform pieces for even cooking.
Stir in the diced tomatoes and tomato paste, then bring the mixture to a boil.
Stir frequently to prevent the tomato paste from sticking to the pan.
Reduce the heat, cover, and simmer for 30 minutes to blend the flavors.
Stir occasionally to ensure the soup doesn't stick to the bottom of the pan.
Remove the soup from heat and let it cool slightly. Stir in the basil, sugar, salt, and pepper.
Tear the basil leaves by hand to release their natural oils.
Blend half of the soup mixture until smooth, then return it to the saucepan.
Blend in batches if your blender is small to avoid spills.
Stir in the heavy cream and heat gently without boiling.
Heating the soup gently prevents the cream from curdling.
Serve the soup warm, garnished with fresh basil leaves if desired.
Serve with a slice of crusty bread for a complete meal.
