2 T. olive oil
1 diced yellow onion (small)
2 minced cloves garlic
Heat oil in pan and sautee onions and garlic until onions are translucent.
Add:
1 28 oz can crushed red tomatoes
1 1/2 C. chicken broth
Cook above on med heat for about 8 min. Then use emersion blender to puree soup.
Add:
1/2 - 3/4 C. heavy cream
salt and pepper to taste
2 tsp. sugar
1/2 tsp. red pepper flakes (optional)
1 lg. spoonful on pesto or fresh basil (to taste
Simmer soup on low heat to allow it to slightly thicken
(recipe adapted from one shared by Brian Boothe)
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