Categories: gaps, main dish, soup

Ingredients

• 28 oz. can crushed or diced tomatoes
• 12 oz. chicken broth
• 10 oz. water
• 2 tsp. sugar
• 1 small onion
• 4 cloves garlic
• 3/4 c cream
• 1/4 c fresh basil
• Pinch of salt
• Fresh pepper

Directions

1. Heat a tablespoon of olive oil or butter in a soup pan. Dice up the onion and throw into the warm oil. Chop up 4 cloves of garlic and toss them in with the onions. Cook until just softened, maybe 5 minutes or so.

2. Add the can of tomatoes to the pot, juice and all. Then, add the water, the chicken broth, and the sugar.

3. Heat the soup up to a boil and then let it simmer for ten minutes.

4. Add salt, pepper, and basil to the soup and puree.

5. Once the soup is nice and smooth, put it back on the stove and add the cream.

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