Tomato Basil Soup

I don't remember where I got this recipe, otherwise I would give them credit.

Tomato Basil Soup

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  

I ran out of fresh basil, so I used dried basil. I also didn't have cream, so I used plain almond milk. Since I have used the plain almond milk in soups, I thought that I would try it. I also chose to use the vegetable broth.The soup was delicious. Sorry, that I didn't take any pictures.