Makes 8 cups

2 stalks celery
1 small onion
2 cloves fresh garlic
1/2 cup butter, cubed and divided
2 (28 ounces) cans crushed tomatoes
1 (14.5 ounces) can pareve chicken broth
1/2 cup – fresh basil leaves, chopped
1 (8 ounces) package low-fat cream cheese, softened
3 tablespoons Agave Nectar or 4 tablespoons sugar
Kosher salt and pepper to taste

In a food processor, add celery, onion and garlic, pulse on high 10 to 15 seconds until puréed. Pour purée into large saucepan. Set aside, but do not rinse food processor. 

Add half the butter to vegetables. Sauté over medium heat, about 10 minutes, until fragrant. Add tomatoes, broth and half the chopped basil; bring to a boil, stirring occasionally. Cover pot; reduce heat to medium/low; allow to simmer 15 minutes, stirring occasionally.


Cut cream cheese into 1/2” cubes and place in food processor along with 1 cup of the hot soup. Process on high until cream cheese is dissolved, about 1 minute. Add cream cheese mixture, Agave Nectar and remaining basil and butter to hot soup; stir until combined. Add salt and pepper to taste.