2 Servings 20 min Cook
4 Tbsp Butter
3 1/3 Cup Tomatoes
3 Cloves, minced Garlic
2 Cup Chicken Stock
1 Cup leaves, whole Basil
1 Dash Salt
1 Dash Pepper
1/3 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Melt butter in a large pot over medium heat.
Meanwhile, add canned tomatoes along with the juices to a blender and process until well puréed (if you like your soup with more texture you can go ahead and leave some small chunks).
Add garlic to pot and sauté 30 seconds, then pour in tomatoes and chicken stock and bring to a gentle bubble.
Reduce heat and simmer 10 minutes.
Stir in half of the basil, season with salt and pepper if desired.
Plate and drizzle each serving with cream.