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      Cream of Tomato Soup

      Ingredients:6 cups canned fire roasted tomatoes2 cups half and half2 cups heavy cream3 Tbsp dried basil3 Tbsp sugarsalt and pepper to tasteDirections:In a large sauce pot heat the tomatoes, cream, half & half, and basil to a boil. Turn down to a low simmer and cook for 10 minutes. Puree the soup with an immersion blender. Season with the sugar as well as salt and pepper to taste. Garnish with fresh chopped basil.