Tomato Basil Soup

From Somewhere, I can't remember

Ingredients:

3 cloves of garlic, minced
2 tablespoons of olive oil
2-14 oz. cans of crushed tomatoes (sometimes you can find 1-28 oz. can which also works great)
1-14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 teaspoon of seas salt
1 teaspoon of sugar
½ teaspoon of fresh ground black pepper
¼ cup of heavy cream
2 teaspoons of dried basil
  Parmesan cheese

Directions:

1. In a saucepan, stir garlic in olive oil on medium heat for 1 minute—being careful not to burn the garlic. 
2. Add the crushed tomatoes. 
3. Add the whole tomatoes one at a time, squeezing them into the pan to break them up (be careful or you’ll end up with tomato juice all over the kitchen counters and floor…it’s happened to me!)
4. Add the juice from the whole tomatoes' can, as well. 
5. Add chicken stock, salt, pepper, and sugar. 
6. Cook the soup on medium at a simmer for 10 minutes.
7. To finish, reduce the heat to low and stir in heavy cream and basil.  Served topped with Parmesan cheese.

 See Tips section on a way to make this soup and freeze it for later!

 Serves 4; 140 calories; 20-30 minutes