It's hard to resist a creamy tomato soup any time of year, but with summer bringing its bounty to every garden, farmers market, food stand and store, you can hardly say no to tomatoes. Fresh slices of summer tomato on a sandwich. Tomatoes with mozzarella and basil. Tomatoes with olive oil, flakey sea salt, and balsamic drizzle. Tomato sauce, tomato soup, tomato pie. The ideas and options are endless. 

Our recipe keeps it simple and is one of those dishes that satisfies so many senses. It has no cream in it, but it is still rich and creamy due to blending it. You can use fresh, or canned, crushed tomatoes. Top your soup with fresh basil which you can grow in pots right on your windowsill. Add a few toasty croutons made with garlic and parmesan, or float some of your favorite popcorn on top. Serve with a side salad and you have instant happiness. 

Keep it easy. Pleasy! And enjoy your summer.

Ingredients
olive oil
dairy or non-diary butter
1 bay leaf
red pepper flakes to taste
black pepper to taste
1 medium sweet onion
3 stalks celery
1-1.5 cubes veggie bullion 
vermouth or dry white wine (optional) 
1/2 tsp. flour
115 oz can tomato sauce
1 14.5 oz can crushed tomatoes (or equivalent fresh tomatoes)
fresh basil

Recipe
Heat olive oil and butter over low heat in the bottom of a mid-sized soup pot. Add the bay leaf, chili flakes, and black pepper. Chop onion in small pieces and add to pot stirring until translucent. Chop celery in small pieces and add to mixture. Sauté everything until onions start browning. Use the dry white wine or a little water to deglaze the pot. Add the bullion cubes in small pieces and stir until they melt. Sprinkle in the flour and keep stirring until the flour has a few moments to coat the veggies and cook so that there is no raw flour taste in your soup. Add a little water or veggie stock to the pot, then add the tomato sauce. Shortly after, add the crushed tomatoes. Let everything simmer. Taste and see if you need to add a tiny sprinkle of salt, a bit more pepper, or another splash of wine. When the soup has had a bit of time on the burner, turn the heat off and slowly add the hot soup to a blender. Blend on low until things seem fairly mingled and then turn up the power to medium, then to high for a few moments until the soup is slightly lighter in color and the entire soup looks blended. Return to the pot and simmer a bit longer. Taste and add any more seasoning or wine you feel is needed. If your soup is too tangy or acidic then you can add a small drop of honey. We prefer the soup to be tangy and not to be sweet. Chop or chiffonade fresh basil and add to the soup just before serving. You can also serve with croutons or even popcorn for fun.