Tomato Basil Soup

  • 1 large can crushed tomatoes
  • 1 (16 ounce) can tomato sauce
  • 1/2 onion, diced
  • 2 cloves garlic, crushed or pureed
  • 1-2 tablespoon dried basil
  • 1 cup heavy whipping cream
  • 2 cups chicken stock
  • Salt and pepper to taste
  • ***1 tablespoon brown sugar
  • ***Parmesan cheese rind (tough edge of the cheese)
  1. In a large stock pot, drizzle olive oil in the bottom of the pan.
  2. Sauté onion and garlic on medium low heat till onions are translucent.
  3. Make sure not to burn the garlic.
  4. Add salt and pepper to season.
  5. Gently pour in the crushed tomatoes, tomato sauce, and chicken stock.
  6. Add the dried basil, 3 inch piece of Parmesan cheese rind, 1 teaspoon sea salt/pepper and stir.
  7. Cover and simmer over medium low heat for 30 minutes.
  8. Stir periodically.
  9. Add brown sugar if you prefer your tomato soup to be “sweeter”.
  10. Pour the whipping cream into the soup and stir to blend.
  11. To make a smooth texture to your soup use an immersion blender or blender to achieve your desired consistency.
  12. Serve with your favorite crusty bread and green salad!