Creamy Tomato Soup

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped onion
• 3/4 cup chopped celery
• 1/3 cup chopped carrot
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 cups fat-free, lower-sodium chicken or vegetable broth
• 1/2 cup white wine
• 1/4 cup chopped fresh basil
• 1 (28-ounce) can no-salt-added tomatoes, undrained
• 1/4 cup whipping cream
• Fresh basil (optional)

Preparation

1. 1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add onion and next 5 ingredients (through garlic) to pan; cook 10 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add broth and next 3 ingredients (through tomatoes). Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.
2. 2. Place one-third of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining tomato mixture. Stir in cream. Garnish with basil, if desired.