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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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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