The other tomato-basil soup recipe on this site is made with fresh tomatoes. This recipe uses canned tomatoes so you can enjoy it even during the cold winter months. We LOVE it with hot grilled cheese sandwiches.
1-2 T. olive oil
1 onion, diced
3-4 cloves chopped garlic
2 (2 lb.) cans diced or whole tomatoes
2 cups chicken stock
1 small can tomato paste
1/2 cup fresh chopped basil (or 2 T. dried basil)
1-2 cups whipping cream
salt and pepper to taste
Saute onion in olive oil until translucent. Add garlic and canned tomatoes with juice. Bring to boil. Add tomato paste and chicken stock then return to a boil. Reduce heat and let simmer for about 15 minutes. It should be chunky and starting to thicken up. Remove from heat and puree (either in a blender, food processor, or with a hand held stick blender - I use a Braun). Return to low heat and add the whipping cream and basil. Bring back to a boil and boil for 3 minutes, stirring occasionally. Add salt and pepper to taste. If it seems to thick, add more chicken stock and if it is too thin, continue boiling it until it thickens up. Makes about 8 cups of soup.