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Tomato Basil Soup
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|2 tablespoons olive oil|
|1 large sweet onion, chopped|
|2 teaspoons minced fresh garlic|
|1/4 teaspoon red pepper flakes|
|1 tablespoon sugar|
|2 can cans diced tomatoes, (14.5 oz. cans)|
|5 cups chicken or vegetable stock|
|Garlic salt, to taste|
|Freshly ground black pepper|
|1 cup Heavy Cream or Half and Half|
|Freshly shredded parmesan cheese, for serving|
|Garlic Butter flavored croutons, for serving|
|1/2 cup thinly sliced fresh basil, plus more for garnish|
- Heat the olive oil in a large soup pot over medium high heat. Add the onion, garlic, sugar and red pepper flakes and cook, stirring often, until softened, about 10 minutes.
- Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer; cook until soup is slightly thickened, about 15 minutes.
- Season with garlic salt and pepper. Stir in the basil and heavy cream; heat through about 5 minutes. *Serve hot and garnish with garlic butter flavored croutons, freshly shredded Parmesan cheese, and more fresh basil.
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