Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 tablespoons garlic, chopped fine
- 5 large tomatoes, chopped
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 1/2 cup fresh basil leaves, chopped (save 4 to 6 for garnish)
- 3 cups low sodium vegetable stock
- 1/2 cup heavy cream
- Sea salt and fresh ground black pepper to taste
- Sour cream for garnish, if desired
- Preheat a medium-sized stock pot over medium heat. Add olive oil to preheated pot. Carefully, add onion and garlic. Cook onions and garlic until almost translucent. Add tomatoes, sugar, tomato paste, fresh basil and vegetable stock. Simmer ingredients for at least 20 minutes. Puree soup in blender or with an emersion blender. Be very careful when pureeing hot ingredients. Add cream to soup, and stir to combine. Season soup with salt and pepper to taste. Serve with crusty bread. Garnish with basil leaves and sour cream.
Compliments Of:Fresh from Florida and Florida Specialty Crop Foundation
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