Creamy Tomato-Basil Soup

Almost every restaurant seems to have a version of Tomato-Basil soup on their menu and Miss Corinne will eat every one of them.  This is my version.

Creamy Tomato-Basil Soup

2 tablespoons chopped green onion

2 garlic cloves, minced

1-1/2 teaspoons olive oil

2 14.5-ounce cans crushed or or diced tomatoes

3-1/2 cups chicken broth

2 chicken bouillon cubes

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

Garnish: Whole basil leaves.

In a large saucepan, saute green onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes.

If using diced tomatoes ladle half of mixture into a blender container; cover and at high speed blend until barely smooth. Repeat with other half. Return mixture to soup pot.

Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

Serve in warm bowls garnished with a whole basil leaf or two.

Yield: 6 servings.