Ingredients

The following ingredients have 4 Servings
  • 1 large onion (finely chopped)
  • 6 cloves garlic (minced)
  • 42 ounces canned fire-roasted tomatoes
  • 2 cups chicken stock
  • 1/4 cup half and half
  • 1/2 tablespoon crushed red pepper flakes*
  • Large handful of basil leaves (coarsely chopped)
  • Salt and pepper (to taste)

Instruction

  • In a large pot, saute the onions with some olive oil until translucent then add the garlic and cook until fragrant, about 2 minutes.
  • Next, add in the tomatoes and cook covered for 15 minutes, stirring occasionally. Then add in the chicken stock and half and half, bring to a simmer and cook uncovered for 10-15 minutes, until mixture has thickened.
  • Add the basil, crushed red pepper, and salt/pepper. Lower your heat and cook for 5 minutes more.
  • Using an immersion blender, puree the soup until it is a smooth consistency and there are no large chunks left.
  • Serve immediately with some crusty bread or grilled cheese!
  • You can store this in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.