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Creamy Tomato Basil Agave Soup Recipe

   
 

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     Creamy Tomato Basil Agave Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 Stalks celery
1 Small onion
2 cloves garlic
1/2 cup butter, cubed and divided
2 (28 oz) cans crushed tomatoes
1 (14.5 oz) can chicken or vegetable broth
1/2 cup fresh basil leaves, chopped
1 (8 oz) package cream cheese, softened
3 Tbsp Agave nectar syrup
 
salt and pepper to taste

Instructions
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.
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.


Originally Submitted
5/1/2015





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