Categories: gaps, main dish, soup
Ingredients
- 28 oz. can crushed or diced tomatoes
- 12 oz. chicken broth
- 10 oz. water
- 2 tsp. sugar
- 1 small onion
- 4 cloves garlic
- 3/4 c cream
- 1/4 c fresh basil
- Pinch of salt
- Fresh pepper
Directions
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Heat a tablespoon of olive oil or butter in a soup pan. Dice up the onion and throw into the warm oil. Chop up 4 cloves of garlic and toss them in with the onions. Cook until just softened, maybe 5 minutes or so.
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Add the can of tomatoes to the pot, juice and all. Then, add the water, the chicken broth, and the sugar.
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Heat the soup up to a boil and then let it simmer for ten minutes.
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Add salt, pepper, and basil to the soup and puree.
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Once the soup is nice and smooth, put it back on the stove and add the cream.