Chunky Tomato-Basil Bisque

We bought a bunch of tomatoes at the end of this farm season, and I've been doing some fun things with them.  This one was AMAZING.  It is rich and delicious!  I did make a couple substitutions from the recipe (marked in red).  I doubled this one, and probably will make it again and freeze it for easy dinners! Make this one, you won't regret it! :)

Ingredients

• 6 celery ribs, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped (I used a green pepper, it was cheaper)
• 1/4 cup butter, cubed (I used prob half this with olive oil)
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained (4 fresh tomatoes plus one cup milk)
• 1 tablespoon tomato paste (2 Tbs tomato sauce)
• 3/4 cup loosely packed basil leaves, coarsely chopped (a couple Tbs of dried basil)
• 3 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1-1/2 cups heavy whipping cream (1 cup - since I added milk earlier - Half and half - less fat)

Directions

• In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
• Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Yield: 5 servings.
• We served this with grilled cheese sandwiches

Source: Tasteofhome.com