Creamy Tomato Basil Soup
This is not a groundbreaking recipe, but it's easy to remember, fast to make, keeps dishes to a minimum and kids love it. Especially when served with a grilled cheese. Seriously, this is a great soup to have in your back pocket for a quick weeknight meal.
- 1 Tbsp butter
- 2 cloves of garlic chopped
- 2 28 oz cans of diced tomatoes
- 2 cups chicken stock
- 1.5 Tbsp sugar
- 1 cup heavy cream
- 10-15 basil leaves chopped
- salt & pepper TT
Heat pan on medium heat. Melt the butter in the pan and saute the garlic until fragrant.
Add the diced tomatoes, chicken stock and sugar. Bring to a boil and cook for 15 minutes.
Remove from heat and blend until smooth using an immersion blender (or regular blender if you prefer)
Add the cream and chopped basil, stir with a wooden spoon until soup is smooth and consistent.
Season with salt and pepper to taste, and serve.