Lacey’s Pantry – Creamy Tomato Basil Soup

By Lacey Newlin

Servings: 8
Cook time: 20 minutes

28-ounce can crushed tomatoes
28-ounce can diced tomatoes
14-ounce can chicken broth (2 cups)
1 tablespoon crushed garlic
3 tablespoons sugar
1/3 cup butter
1 cup heavy cream
15-20 basil leaves, chopped
Parmesan Cheese (optional)

Combine the tomatoes, broth and garlic; bring to a boil and let boil for 10 minutes. Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved, melted and well combined. Very slowly pour in heavy cream while simultaneously stirring until all cream is combined and the soup is creamy. Stir in basil. Serve with freshly grated parmesan cheese.