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How to make it

  • In a large pot, heat oilve oil over medium heat.
  • Add celery, onion, carrots and garlic.
  • Saute until tender, but not brown, about 5 minutes.
  • Add stock, tomatoes, potato, sun dried tomatoes and basil
  • Bring to a boil and cover. Simmer 20 minutes, until vegetables are tender.
  • Add, in small batches, to a blender or food processor and puree.
  • If desired, strain through a fine sieve.
  • Stir in cream or half and half.
  • Season with sugar, salt and fresh ground pepper.
  • Garnish with chopped chives.
  • Serve with a piece of crusty french bread drizzled with a bit of olive oil.

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