Tracy’s Creamy Tomato Basil With Roasted Garlic Soup
Keep in mind, I made this up so do what you feel led to do.
Ingredients that I had on hand:
28 oz can of diced tomatoes
Small can of tomato sauce (I think I’d rather use tomato paste for more richness)
1/2 cup chicken broth
1 cup heavy cream
1 teaspoon salt (or to taste)
Ground pepper to taste
5 or 6 garlic cloves or one small bulb
2 tsp dry basil (next time I’ll try fresh basil – maybe 4 tbsp?)
1 tsp sugar
1 tbsp butter
1 tbsp olive oil
*Mince garlic cloves and brown in olive oil on the stove – medium heat. Or roast the bulb in the oven. I did the stove method for time’s sake.
*In the blender, puree tomatoes, tomato paste/sauce, olive oil, basil, roasted/browned garlic, sugar.
*In a large pot or dutch oven, melt 1 tbsp of butter. Add the tomato mixture to the pot. Stir in heavy cream and chicken broth. (I think you could use the tomato mixture for pasta sauce by leaving out the cream and broth.) Simmer over low heat (don’t boil) for around 30 minutes.
Ladle into bowls, top with shredded parmesan cheese and sliced olives. Serve with the Best Croutons Ever.