Creamy Tomato Basil Soup
4 tablespoons butter
2 onions, chopped
4 garlic cloves, minced
2 (28 oz.) cans whole tomatoes
3 cups chicken stock
1/2 cup fresh basil, chopped
1/2 cup heavy cream
In a medium stockpot, sauté onions and garlic in butter over medium heat until translucent.
Add both cans of tomatoes, including juice, and chicken stock. Season with salt and pepper.
Bring to a boil. Then reduce heat and simmer for 10 minutes.
Transfer tomato mixture in batches to blender or food processor to puree, or use an immersion blender.
After mixture is pureed, add in basil and pulse a few times to incorporate. Then whisk in heavy cream.