Sunday, September 18, 2011

Tomato Basil Soup (Everyday Occasions)


3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes. 

2 comments:

Jenn Mair said...

This was so good! And I don't really care for tomato soup. I didn't realize until I was eating my first bowl that I forgot to put the heavy cream in it. I loved it w/out it. Also you have to use FRESH basil.

I didn't get whole tomatoes I just used stewed.
Will definitely make again!

Aimee said...

Hey! How many servings did this make? About 4?