Creamy Tomato Soup (like Newk's)

Ingredients:
½ Tblsp. butter
3 Tblsp. diced white onion
1 Tblsp. diced celery
1 Tblsp. garlic puree
2 Tblsp. Kinder’s Italian Seasoning with sea salt
½ tsp black pepper
1 14.5 oz can petite diced tomatoes
1 14.5 oz can fire-roasted tomatoes (no seasoning)
2 cups (or 1 14.5 oz can full of) hot water
2 Tbslp. Better than Boullion Roasted Chicken Base
½ cup heavy cream or half and half
 
Preparation:
1. Puree onion and celery with the juice from 1 of the cans of tomatoes.
 
2. Put butter in stock pot and turn on heat to medium-high.
 
3. Once butter is melted, add pureed onion and celery mixture.
 
4. Saute mixture, stirring constantly, for 3 minutes, then add garlic puree.
 
5. Continue sauteing and stirring for 1-2 minutes more, until garlic becomes fragrant. Remove from heat.
 
6. Puree diced tomatoes and ½ of the can of fire-roasted tomatoes until blended, but not smooth.
 
7. Add pureed tomatoes and remainder of fire-roasted tomatoes to stock pot.
 
8. Mix together chicken base and hot water to make a broth. This can be done in one of the empty tomato cans to save on dishes.
 
9. Add broth to stock pot.
 
10. Add Italian seasoning and pepper to pot, and stir until mixed.
 
11. Put pot back on medium-high heat and bring to a boil, stirring frequently.
 
12. Once soup has reached a boil, reduce heat to med-low, and cover.
 
13. Let soup simmer for 10-15 minutes.
 
14. Remove soup from heat, and slowly stir in cream.
 
15. Add additional seasoning, as desired, then serve.

NOTE: This soup is thin, which tomato "chunks." For a thicker soup, drain tomatoes before pureeing. For a smooth soup, puree all of the fire roasted tomatoes with the others.