Yield: 6 portions
Time: 15 minutes
You will be astounded at how fast, simple and delicious this soup is. Don’t frown because it is made with can tomatoes, quality can tomatoes deserve more respect than they get. Think of if it this way; most of the great Italian restaurants use can tomatoes for their Pomodoro and Pizza sauce, even during the tomato season because of constancy and taste. The same goes here, but instead of a sauce, I turn it into a soup.
Ingredients
2 cans (14oz) high-quality whole can tomatoes
3 tablespoons garlic cloves, thinly sliced
1 cup fresh basil leaves, roughly torn
1/3 cup extra virgin olive oil
½ cup heavy cream (optional)
Salt and fresh black pepper to taste
Preparation
1. Place a heavy bottom stockpot over medium-high heat. Add olive oil, after 1 minute; add garlic and cook until garlic begins to turn brown, stirring continuously.
2. Add tomatoes and puree with a hand blender, simmer for 8 minutes, skim any foam that rises to the top.
3. Turn of the heat, add basil, season with salt & pepper, and let sit for10 minutes- serve
Notes:
You can use other herbs like rosemary and oregano
You can omit the cream and make it vegan