Here is a soup that has bold thick flavor and is good for a light summer dinner or that warm-me-up from the cool crisp fall afternoon. Perfect with a grilled cheese sandwich or slices of avocado and cottage cheese on the side. Simply put, this soup says "Yum."
3 Large Cloves of Garlic sauteed in 3 Tablespoons of Olive Oil.
*We love garlic so even more garlic would be fine or less if you're not a garlic lover. The olive oil I pour out an amount that looks good to me so 3 Tablespoons is approximate. Less or more is fine too.*
2 to 3 medium size fresh tomatoes finely diced
1 14oz can of diced tomatoes
1 14 oz or larger can of whole or halved tomatoes *squish these in your hand as you add them to your pan.
2 cups of chicken stock
1 teaspoon of sugar
Salt and pepper to taste. Keeping in mind that if you are using bullion for your stock it will have salt in it. Taste before you salt. If you like pepper add some pepper too.
After finishing up the garlic add all ingredients to pan and bring to a simmer. Let simmer for 10 to 15 minutes. Remove from heat and let stand for about 5 minutes then take 1/2 to 3/4 of soup in pan and place in blender and puree. Add this back to your pan and stir together. Place back on the heat and bring back up to a low simmer. At this point add 1/4 cup of cream or 2 large table spoons of sour cream. Stir in the cream or sour cream. Add a few dashes of sweet basil and stir in.
Serve with a dollop of sour cream and your choice of freshly graded cheese.