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Categories:Viewed: 71 - Published at: 4 years ago
Ingredients
- 2* 14oz Cans of Fire Roasted Tomatoes
- 5 Garlic Cloves Chopped(Reserve 1 Clove)
- 1 Yellow Onion Diced
- 1 Cup Chicken Stock
- 1/2 Cup Heavy Whipping Cream
- 2 Tbls Olive Oil
- 15-20 Basil leaves Chopped
- 1/2 Cup Parmesan Cheese(Optional)
- Salt and Pepper to taste
Method
- (1*) - Heat oil in a heavy pot over medium-high heat. Add onion and cook until translucent.
- (2*) - Add four cloves of chopped garlic to the pan with the onion. Saute the garlic and onion for about five minutes, stirring frequently to avoid burning.
- (3*) - Add both cans of tomatoes, including juice, to the pot and stir. Cover and allow to cook for 15 minutes, stirring the contents every few minutes.
- (4*) - Add the chicken broth and cream to the pot and simmer for about 10 minutes. The soup should thicken as it reduces. If, after 10 minutes, the soup is still too thin, allow it to reduce further until it reaches the desired consistency. Stir occasionally to keep the soup from sticking.
- (5*) - Add the fresh basil, salt and pepper. Add crushed red pepper to taste. Cook on medium heat for five to seven minutes longer.
- (6*) - Pour or ladle mixture carefully into the blender. Add the reserved garlic and puree until smooth.
- (7*) - Pour the soup back into the pot and serve
