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Basil tomato soup
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| 3 cloves | garlic, minced |
| 2 tablespoons | olive oil |
| 2 - 14 oz. cans | crushed tomatoes |
| 1 - 14 oz. can | whole tomatoes |
| 2 cups | stock, (chicken or vegetable) |
| 1 tsp | sea salt |
| 1 tsp | sugar |
| 1/2 tsp | fresh ground black pepper |
| 1/4 cup | heavy cream |
| 3 tablespoons | fresh basil, julienned |
| parmesan cheese |
In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.
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