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Tomato Basil Soup
Serves 6
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Ingredients:
| 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 |
Directions:
- 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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