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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isnât exactly right, but itâs close! My husband and I love this soup on cold nights with a grilled cheese sandwich. Itâs so easy to make that we often have it on weeknights, and I also serve it during Lent. Ingredients:
2 tablespoons chopped green onion |
2 garlic cloves, minced |
1-1/2 teaspoons olive oil |
1 can (28 ounces) crushed tomatoes |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
1-1/3 cups water |
1/4 teaspoon pepper |
3/4 cup heavy whipping cream |
2 tablespoons sherry or additional chicken broth |
2 tablespoons minced fresh basil |
2 teaspoons sugar |
Directions:
1. In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes.
2. Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil). Yield: 6 servings.
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