Obsession: Sarah's Tomato Basil Cream Soup

2 28 oz cans whole, peeled tomatoes
2 cloves garlic, minced
1 large shallot, roughly chopped
3 T extra-virgin olive oil
Salt and freshly ground black pepper
2 c chicken stock
4 t unsalted butter
½ c fresh basil leaves, chopped
¾ c heavy cream
¼ c Parmigiano Reggiano, grated


Add butter and olive oil to a warm, large stock pot. Over medium heat, add shallots and simmer 5 minutes; add garlic and simmer another 2 minutes. Add chicken stock, tomatoes, basil, and parmesan cheese; bring to heavy simmer. Reduce heat and cook 45 minutes. Remove from heat and puree with a hand blender until smooth. Return to low heat and add heavy cream. Simmer for 25 minutes; add salt and pepper to taste. Serve with warm bread or grilled cheese sandwiches!

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