Isn't this picture dreamy? You can thank my husband. I know the way to his heart is through his stomach. He figured the way to my heart was to give me a new Nikon D-SLR camera to photograph my culinary creations (it worked, in case you were wondering). I'm still learning, but I. am. in. love.
Better pictures of all my recipes coming soon!
3 Tbsp. butter
1 small onion, chopped
1 medium carrot , diced
1 stalk celery, diced
1 can (28 oz.) diced tomatoes
1 can (28 oz.) crushed tomatoes
1 TBS. dried parsley (or 4-6 sprigs of fresh parsley)
4 cups vegetable stock
1/2 cup heavy cream
Freshly ground pepper
Saute onion, carrot and celery until onion is translucent. Add tomatoes, parsley, vegetable stock, salt & pepper. Simmer for 30 minutes, or until carrots and celery are soft. Blend with hand blender until smooth (I left a few small chunks in mine). Add cream, heat through. Serve immediately.