Peggy's Tomato Soup

1 medium white or yellow onion

Couple celery stalks 

Three 14.5-ounce cans diced tomatoes with garlic or whatever you prefer

6 Tablespoons Butter

3 to 6 tablespoons sugar 

1 or 2 tablespoons Better than bouillon vegetable base

Freshly ground black pepper 

1 can diced green chililes

1 1/2 cups heavy cream -

A little Pesto

Cavenders all purpose Greek Seasoning - to taste

added more vegetable base when tasting and seasoning the soup.

cooked onion in butter and vegetable soup base.  While cooking - put cans of dices tomatoes with garlic and onion and green chilies and blended with stick blender.  When onions are translucent add onion mixture to the tomatoes.  Add salt and pepper, sugar, more vegetable soup base and Greek seasoning.

Used stick blender to pulverize but left it a little chunky