3 cloves minced garlic
2 Tbsp olive oil
2 (14 oz) cans crushed tomatoes
1 (14 oz) can whole tomatoes
2 cups vegetable or chicken stock
1 tsp sea salt (I did not add this)
1 tsp sugar
1/2 tsp ground pepper
1/4 cup heavy cream
1/2 cup 2% milk
3 Tbsp fresh basil
1. In a medium-sized saucepan, saute the garlic in olive oil for 1 minute on medium heat.
2. Add crushed tomatoes
3. Add whole tomatoes, including juice, and break them up in the pan (I put these in my food processor for a smoother consistency)
4. Add stock, salt, pepper, sugar and basil
5. Simmer 10 minutes
6. Add milk & heavy cream, blend well
I made one grilled cheese sandwich for each group member, and cut it into cubes after it had cooled.
To serve soup: Thaw, reheat, and top with grilled cheese croutons.
Adapted from a recipe found here: http://jennysteffens.blogspot.com/2011/01/recipes-tomato-basil-soup-best-grilled.html