3 tablespoons olive oil
2 red onions, chopped
3 cloves garlic, minced
1 28 oz. can crushed tomatoes
4 cups chicken stock
Salt & pepper to taste
3/4 – 1 cup heavy cream
1 bunch Florida Fresh Herbs Better Basil, torn or sliced into small pieces
Heat olive oil over medium-low heat in a large pot or dutch oven. Add onions and season with salt. Cook the onions, stirring occasionally, until soft and golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.
Stir in tomatoes and chicken stock. Season with salt and pepper to taste, approximately ½ to 1 tablespoon. Bring the soup to a boil, then lower heat to simmer for at least 15 minutes.
Purée the soup using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.
Stir in the cream and basil and let simmer for at least 15 minutes. Leaving it longer will result in a thicker consistency.
Top with Florida Fresh Herbs Better Basil and serve immediately with fresh, crusty bread. Enjoy!