by theUngourmet
1 tbsp extra virgin olive oil
1 clove minced garlic
1 12 oz can of crushed tomato
1 cup vegetable broth
1 tsp dried basil
1 cup cream
1/2 cup grated parmesan
cracked pepper
cooked crumbled bacon
Heat oil in a 4 qt sauce pan over medium heat. Add garlic and cook for about 1 minute. Add the tomatoes, basil, and a bit of cracked pepper. Simmer for 5-10 minutes.
In a small saucepan, heat the cream on medium low until warm but not boiling. Slowly stir cream into tomatoes, stirring. Simmer for a couple more minutes. Remove from heat. Stir in parmesan cheese.
Pour soup into a blender and blend until smooth and creamy. Be careful not to over fill your blender and burn yourself!!
Garnish with crumbled bacon and cracked pepper (if desired).
