This soup is one of my mother in law’s favorite, and it doesn’t take hours to simmer like most soups do. You can have dinner on the table in 30 minutes start to finish with this delicious meal. I served this grilled cheese sandwiches, These are also easy to make and I used a garlic and herb cheese spread that I use on all my sandwiches. I will be sharing that recipe as well the sandwich is the perfect paring to the creamy tomato soup. I hope as always for all of you to enjoy the goodness of all the recipes made here at home and shared with all of you! As an option here on the recipe you can find the variation to make it completely Vegan if that is the diet you follow.
Another Classic Soup, easy to make and full of Flavor!!
By: Fabby's Delights
Ingredients
2 tablespoons olive oil
4 garlic cloves, minced
1 large yellow onion, sliced
2 containers of Pomi Chopped tomatoes
1 cup chicken stock or vegetable stock if Vegan
1 tablespoon sugar
1/4 cup heavy cream OR coconut milk if making it Vegan
8 large fresh basil leaves, roughly chopped
1/4 teaspoon dried oregano
1/2 teaspoon of red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1/3 cup shredded parmesan cheese, optional
Directions
Step 1In a heavy bottomed pot (or Dutch oven), heat olive oil over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add onion and cook, stirring as needed, until translucent about 5 minutes.
Step 2Add the 2 containers of Pomi Chopped tomatoes, chicken stock or (vegetable stock if making it Vegan), and sugar. Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
Step 3Add the heavy cream or *(coconut milk)if making it Vegan, basil, oregano, red pepper flakes and season to taste with salt and pepper.
