Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil
- 1 large shallot diced
- 2 cloves garlic minced
- 56 oz crushed tomatoes juice and all
- 1.5 cup chicken stock or vegetable stock
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper to taste
- 1 cup half and half
- 12-15 large fresh basil leaves chopped
Instructions
- In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
- Add garlic and saute another 30 seconds.
- Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
- Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
- Add the half and half, basil and season to taste with salt and pepper.
