YUM! This is from my soup cookbook, "Recipes from the Night Kitchen" by Sally Niremberg. This was a hit, the leftovers in the freezer will be great later in the year on a snowy day.
1 T butter
1 large onion chopped
1 clove garlic
1 stalk celery (I forgot to get this and therefore omitted)
1/2 tsp of curry (I eyeballed it and used more than this)
1 28oz can of italian plum tomatos (I used plain)
4-5 cups stock
1 tsp of dried or 1 T fresh chopped basil (I used fresh)
1/4 tsp brown sugar
5 sun dried tomatos
10 cherry tomatos (I used a few more than this)
Cook butter, onion, garlic, celery, curry in stock pot over med heat, covered until veggies are tenger (approx 20 min).
Add plum tomatos and their juice, stock, basil, brown sugar and bring to a boil. Reduce heat to low and cook partially covered for 1.5 hours (you house will smell FAB)
Remove solids and place in food processor plus sun dried tomatos. Process to smooth, and add remaining broth.
Slice and float cherry tomatos on top (instead, I added some towards the end of the cooking process and others went straight into the food processor)
Variation that I used: decrease stock by 1/2 cup and add 1/2 cup heavy cream. I meant to do lowfat yogurt but was out.