There is nothing like tomato soup on a cold, rainy day. Nothing. This easy and delicious version proves there is no reason to ever eat over-processed, over-salted tomato soup from a can again. Sorry, Campbell’s….
3 garlic cloves, minced
1 tablespoons olive oil
2 – 28 ounce cans of crushed tomatoes
2 cups chicken stock
1tsp sea salt
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
2 tablespoons butter
3 tablespoons of fresh basil, julienned
fresh grated parmesan cheese.
In a saucepan, sauté garlic in olive oil on medium heat for 1 minute – be careful not to burn the garlic. Add the crushed tomatoes. Add chicken stock, salt and pepper. Cook the soup on medium at a simmer for 10 minutes. Reduce the heat to low and stir in butter, heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich.