Italian-Style Creamy Tomato Soup

It's good

• Ready In: 2 hrs 15 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 3  tablespoons olive oil
• 1⁄4 small onion, grated
• 4  garlic cloves, mashed and minced
• 28  ounces crushed tomatoes
• 1⁄2 cup  chicken stock
• 1⁄4 cup heavy cream
• 2  tablespoons  of chopped fresh basil
•  salt and pepper
•  parmesan cheese (optional)

Directions

1. Pour olive oil in Dutch oven and on medium-high heat cook onions for 3-5 minutes. Add garlic and cook for 40 more seconds until fragrant. Add crushed tomatoes, chicken stock, heavy cream, and stir together. Let simmer for 30 minutes - 2 hours. Add basil, salt, and pepper, and stir until wilted. Pour into soup bowls with parmesan cheese to top (optional).