Tomato Basil Soup 3 cloves of garlic, minced 2 tbsp olive oil 2 - 14 oz. cans of crushed tomatoes 1 - 14 oz. can of whole tomatoes 2 cups of stock (chicken or vegetable) 1 tsp of sea salt 1 tsp sugar 1/2 tsp fresh ground black pepper 1/4 cup heavy cream 3 tbsp of fresh basil, julienned parmesan cheese for serving In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add stock, salt, pepper, and sugar. Cook the soup on medium at a simmer for 10 minutes. To finish, reduce the heat to low and stir in the heavy cream and basil. Serve topped with parmesan cheese.