Amy’s Quick Tomato Soup
2 tablespoons olive oil
1/2 cup finely diced onion
2 to 3 cloves garlic, minced
1 can (28-ounces) crushed tomatoes
3 to 4 cups chicken stock
Freshly ground black pepper
1/2 to 3/4 cup heavy cream
Parmesan cheese (optional)
1/4 cup fresh chopped basil (optional)
Heat olive oil over medium-low heat in a large soup pot. Add onions and cook a few minutes stirring occasionally, until soft. Add the garlic and cook for 30 seconds more, stirring constantly to avoid burning the garlic.
Stir in the tomatoes and 3 cups chicken stock. Season with a little salt and freshly ground black pepper. Bring the soup to a boil, then lower heat to simmer for about 5 minutes.
Stir in the cream and and let simmer another 4 to 5 minutes. If too thick, add a bit more stock. Great served topped with a little Parmesan cheese and fresh basil.
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