Creamy Tomato-Basil Soup
1- 28oz can whole tomatoes, do not drain
1- 14oz can petite diced tomatoes, do not drain
2 cups chicken or vegetable broth
1 dozen fresh basil leaves sliced in thin strips
2 cloves garlic, minced
2-4 Tbsp brown sugar
1 tsp salt
1/2 tsp pepper (try white pepper if you have it on hand)
1 cup heavy cream
1/2 stick butter (see note below)
Puree the can of whole tomatoes in blender then pour into large stockpot. Add remaining ingredients (except for cream and butter) and simmer 30-40 minutes. Add butter and cream. Stir until butter is melted and cream is combined.
Notes: You could probably get away without adding butter. I happen to be particularly fond of it, but I typically only use 2 Tbsp. I've also used half and half instead of cream and it works but is not nearly as thick and rich.