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Creola Café Tomato Basil Soup

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Photo by Brian Pavlich

Ingredients: 

1 large onion, chopped
5 stalks celery, chopped
1/2 cup extra virgin olive oil
2, 28-oz. cans crushed tomatoes
1 qt. tomato juice, such as V8
1 tbsp. thick chicken base
2 tsp. Italian seasoning
2 tsp. dried basil
garlic salt
1/2 qt. whipping cream
fresh parsley, chopped

Method:
  1. Sauté onion and celery in extra virgin olive oil until onion begins to brown.
  2. Add crushed tomatoes and, using a hand-held blender, blend until smooth.
  3. Add tomato juice, chicken base, and seasonings; simmer for 20 minutes.
  4. Add whipping cream, stir well, then add parsley.

Chef Carol Baugnon will be ladling out her tasty Tomato Basil Soup at 2015 Small Town Chefs Awards on June 25 at the Louisiana Culinary Institute. Tickets on sale now.

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