Ingredients
-
2
tbsp olive oil -
2
cloves garlic, minced -
1
medium onion, diced -
1
28 ounce can whole tomatoes
-
⅓cup fresh basil leaves
-
4
cups chicken or vegetable broth -
½cup half and half cream
-
Salt and pepper, to taste
Directions
-
1
Heat olive oil in a large saucepan over medium-high heat. Add in garlic and onion, and cook until fragrant and tender, about five minutes.
-
2
Add in tomatoes, basil, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
-
3
Using an immersion blender, blend the soup until very smooth. Alternatively, pour in batches into a standard blender, and blend until smooth. Return soup to pot.
-
4
Stir in cream, salt, and pepper. Ladle soup into Ziploc® Twist ‘n Loc containers, leaving about an inch of space at the top for expansion in the freezer. Label and freeze.
Stir in cream, salt, and pepper. Ladle soup into Ziploc® Twist ‘n Loc containers, leaving about an inch of space at the top for expansion in the freezer. Label and freeze.
-
5
To reheat: defrost soup overnight, then microwave uncovered for 90 seconds to two minutes, or until heated through. Stir well.
SHARE