Creamy Tomato Basil Agave Soup
8 cups soup
- 2 stalks celery
- 1 small onion
- 2 cloves fresh garlic
- 1/2 cup (1 stick) butter, cubed and divided
- 2 cans (28 oz.) crushed tomatoes
- 1 can (14.5 oz.) vegetable or chicken broth
- 1/2 cup fresh basil leaves, chopped and divided
- 1 (8 oz.) package low-fat cream cheese, softened
- 3 tablespoons Domino® Organic Blue Agave Nectar Syrups
- salt and pepper
In a food processor, add celery, onion and garlic; pulse on high 10 to 15 seconds until puréed. Pour purée into large saucepan. Set aside, but do not rinse food processor.
Add half the butter to vegetable purée. Sauté over medium heat, about 10 minutes, until fragrant. Add tomatoes, broth and half the chopped basil; bring to a boil, stirring occasionally. Cover pot; reduce heat to medium-low and allow to simmer 15 minutes, stirring occasionally.
Cut cream cheese into 1/2-inch cubes and place in food processor along with 1 cup of the hot soup. Process on high until cream cheese is dissolved, about 1 minute. Add cream cheese mixture, agave nectar and remaining basil and butter to hot soup; stir until combined. Add salt and pepper to taste. Serve immediately.
For those without a food processor, dice celery, onion and garlic; sauté as directed. Remove 1 cup of hot soup into separate bowl with cream cheese. Whisk until combined. Pour back into soup pot; continue to whisk until cream cheese is fully incorporated.