Tomato Soup

Submitted by Heather Hinckley

1 TB extra virgin olive oil
1 medium diced yellow onion
2 tsp. garlic minced
4 cans diced tomatoes
1 small can tomato paste
2 cups chicken stock
1-2 cups whipping cream
2 T dried basil

• Saute onion in oil. Add garlic and tomato with juices. Add tomato paste.
• Add chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. at this point it should be chunky and start to thicken.
• Remove it from the heat and puree it in a blender (I had to use my smoothie machine because I don't have a stick blender)
• Return the soup to low heat and add the cream and basil.
• Bring back to a boil for 3 minutes.
• Season to taste.

This is great with grilled cheese sandwiches!