- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes, drained (substituted roughly chopped fresh undrained tomatoes and this worked fine!)
- 2 cups half & half, heated (next time: try 1 cup half and half, 1 cup skim milk)
- ¼ cup fresh basil, chopped
- 2 tsp sugar
- 1 tsp garlic powder
Heat oil in a saucepan over medium heat. Sauté garlic until fragrant, stirring often. Add tomato paste; stir and cook for 30 seconds. Add drained tomatoes, cover and simmer gently for 15 minutes. Remove from heat and let cool slightly. Puree with a stick blender in the saucepan or transfer to a blender to puree. Return to saucepan and stir in heated creamer, fresh basil, sugar, garlic powder and salt to taste.
Serve with grilled cheese or toasted bread if desired.
Modified slightly from: http://cafecyan.blogspot.com/2009/04/tomato-basil-soup.html