Ingredients
4tspgarlic,minced
28oztomatoes,diced and drained, but reserve the liquid
½tspthyme,dried
1tsponion powder
2tbspbasil puree,or fresh chopped basil
2cupschicken broth
1cuptomato liquid,reserved from the can
⅓cupheavy cream
garlic salt and pepper,to taste
croutons
parmesan cheese,optional
Preparation
Saute the garlic in a large pot over medium heat until fragrant.
Add the tomatoes, basil, thyme and onion powder to the pot. (not the tomato liquid). Stir and cook for 10 minutes.
Reduce the heat to medium-low and add the chicken broth and the tomato liquid. Stir and allow to cook, uncovered, for 35 to 40 minutes. Stir occasionally.
Add garlic salt and pepper to taste. Working in small batches add the soup to a blender. Blend the chunky mixture until it is smooth and creamy. Pour into a large serving bowl.
Repeat with the remaining soup until it has all been blended and added to a serving bowl.
Stir the heavy cream into the blended mixture. Mix until well combined.
Taste, if needed, and add more garlic salt and pepper. Garnish with croutons, basil and Parmesan Cheese.
