An easy but rich tomato soup, perfect with a grilled cheese.
1 28 oz can tomato sauce
1/2 onion, finely chopped
3-4 cloves garlic, minced
3 C chicken stock
1/3 C butter
3/4 C heavy cream
large handful of basil leaves, chiffonade
salt and pepper to taste
Melt the butter and saute the onions and garlic until translucent. Add in the tomato and the stock and bring to a gentle simmer for 45 minutes or so. Add in the basil, salt, and pepper and simmer for another couple of minutes. Drop heat to low and add in the cream; stir briefly then remove from the heat.
