Sun-Dried Tomato-Basil Soup

Yield: 4 servings 

8 Roma tomatoes 

1 red onion, diced 

3 cloves garlic, minced 

1 T. olive oil 

12 oz. tomato juice 

6 fresh basil leaves (or more to taste), cut into thin strips 

6 sun-dried tomatoes, diced 

1 tsp. salt 

1/4 tsp. white pepper 

hot pepper sauce to taste 

celery leaf (optional) 

Drop Roma tomatoes in boiling water for about 20 seconds, then remove and place in a bowl of cold water; peel and seed when cool. In a medium skillet, sauté onion and garlic in olive oil until soft. Puree onion mixture, Roma tomatoes, and tomato juice in a food processor or blender. Combine mixture with basil, sun-dried tomatoes, salt, and pepper in a medium saucepan; heat thoroughly. Add hot pepper sauce to taste, and garnish with celery leaf, if desired.