Tomato Basil Soup

Okay, DO NOT miss out on this tomato basil soup!! It's a SOUPER easy recipe and I'm not kidding, it's delicious!! The recipe calls for canned tomatoes, but we used the fresh tomatoes from our garden- just "guesstimate" how many of your garden tomatoes fit into a 14oz. can.


Tomato Basil Soup
(from Jenny Steffens Hobick)

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.

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with parmesan cheese