2	28-ounce (793 g total) cans low-sodium crushed tomatoes

1	large onion, about 1/2 pound (225 g), chopped

3	large garlic cloves, minced

2	medium celery ribs celery with leaves, chopped

1	quart (1 l) low-sodium beef broth, defatted

2	teaspoons (10 ml) paprika

1	teaspoon (4 g) sugar

2	tablespoons (18 g) cornstarch

2	tablespoons (30 ml) dry sherry or additional beef broth

1/2	cup (10 g ) packed finely chopped fresh basil leaves

1	tablespoon (12.5 g) reduced-fat margarine

salt (optional) to taste

freshly ground pepper to taste

1. Simmer the tomatoes, onion, garlic, and celery in a covered soup pot for 15 minutes.
2. Process the vegetables in a food processor or blender in small batches. Return to the pot.
3. Add the beef broth, paprika, and sugar. Combine the cornstarch and dry sherry; stir until well dissolved. Add to the soup and stir. Bring to a simmer again and cook for another 5 minutes.
4. Stir in the basil and margarine. Taste for seasoning, adding salt (if using) and pepper to taste.
5. Transfer soup to a preheated 2-quart thermos. Serve warm in small cups.