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
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 or a grilled cheese sandwich. Get the recipe for The Best Grilled Cheese Sandwich here.
This turned out really well, I loved it! I usually hate soup, but this was excellent!
Okay, I added too much salt, but it would've been perfect otherwise.
Well, thats really all I've done so far, but I pin more than recipes and crafts, also art and places I want to go, Pinterest just keeps it all in one place and I don't have to copy and paste it all here on my blog.