Tomato Basil Soup

• 2 Tablespoons Olive Oil
• 1/2 whole Large Onion (or One Small Onion), Chopped
• 2 cloves Garlic, Crushed
• 3-1/2 ounces, fluid Roasted Red Peppers, Chopped (I Use Half Of A 7 Oz. Jar)
• 2 cans 28 Oz. San Marzano Peeled Tomatoes
• 2 cups Chicken Stock
• 3 Tablespoons Fresh Basil, Chopped
• 1 teaspoon Salt
• 1/2 teaspoons Fresh Ground Pepper
• 2-1/2 Tablespoons Sugar
• 1/2 cups Heavy Whipping Cream

1. Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and saute until translucent, approximately 5 minutes.
2. Add garlic and roasted red peppers and saute for another 2 minutes. Be careful not to burn the garlic.
3. Add the tomatoes, breaking them up with the back of a wooden spoon. Pour in the chicken stock and add the basil. Simmer over low/medium heat for 15-20 minutes.
4. Puree the soup with a hand blender until smooth. Add salt, pepper and sugar. Simmer another 10 minutes.
5. Before serving, stir in cream.

olive oil, onion, garlic, red peppers, san, chicken, fresh basil, salt, fresh ground pepper, sugar, cream

Taken from tastykitchen.com/recipes/soups/tomato-basil-soup/ (may not work)