1 28ozcan peeled whole tomatoes(I prefer San Marzano)
olive oil
1yellow onion,chopped
2garlic cloves
fresh basil
chicken stock
cayenne pepper
soy milk and/or cream to finish
Instructions
Sweat the chopped onion on low heat with olive oil and salt.
Toss in 2 whole cloves of garlic.
After the onion is translucent, add the can of tomatoes.
Add some chicken stock, maybe 2 cups worth.
Add a small cluster of basil, attached to the stem so it will be easy to remove.
Add some salt, pepper and cayenne to taste (cayenne adds a nice spice for sore throats).
Let everything simmer for 45 minutes.
Add some more stock if needed to thin the soup a bit. Maybe 1/2 cup.
Pick out the basil, then puree the soup well (I used an immersion blender).
My soup was too thick at this point, so I added some soy milk and a splash of heavy cream. You can use whatever you have- milk, soy milk, cream, chicken stock... Thin the soup to the desired consistency.