Note: Everything can be rough chopped, as you will be pureeing soup with a hand held immersion blender.
2 T of olive oil
2 T butter
1 onion, chopped
2 celery, chopped
2 carrot, peeled and chopped
2 cloves of garlic, smashed
1/3 cup of flour
2-1/2 quarts of organic chicken stock
2 14.5 oz cans of Muir Glen fire-roasted crushed tomatoes
3/4 cup of California brand smoked sun-dried tomatoes
1 T fresh parsley
1 T fresh basil
2/3 cup of heavy cream- optional
Saute first six ingredients until going golden and fragrant. Add flour and stir with a whisk until it starts to brown a little. Slowly add chicken stock while still whisking to incorporate flour. Add everything else and let cook 45 min-1hour. Puree with a hand held immersion blender. If you intend to use cream, heat it separately to just below boiling, then add it to slightly cooled soup. Don�t let soup come back to a boil or your cream will curdle and taste yucky. Enjoy!