Tomato Basil Soup

October 09, 2012

Today’s weather is another rainy and gloomy day. My son love tomatoes and I am hoping this tomato soup will be welcome with out the usual “yukky” comments he seems so open at throwing at me these days. I loved tomato soup as a kid especially with a grilled cheese, fingers cross my little picky eater will as well!

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.  
Photo & recipe via Everyday Occassions