In a food processor, add celery, onion and garlic, pulse on high 10-
15 seconds until pureed. Pour puree into large saucepan. Do not
rinse food processor. Add half the butter to vegetables. Saute over
medium heat, about 10 minutes or until fragrant. Add tomatoes,
broth, stirring occasionally. Cover pot, reduce heat to medium/low;
allow to simmer 15 minutes, stirring occasionally.
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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 syrup and remaining basil and butter to hot soup; stir until
combined. Add salt and pepper to taste. Serve immediately.
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