2 tablespoons olive oil
½ onion, chopped
3 garlic cloves, peeled and crushed
1 14-ounce can reduced-sodium chicken broth
2 cups heavy whipping cream
1 28-ounce can stewed tomatoes
3 large tomatoes, sliced
½ cup fresh basil, thinly chopped + 2 tablespoons chiffonade for garnish
1 medium jalapeno, chopped large
½ cup Parmesan cheese
freshly ground pepper
1. In a heavy saucepan, heat oil on medium-high heat. Add onion and garlic and sauté, stirring occasionally. Stir in broth and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Add heavy cream.
2. Stir in canned and fresh tomatoes and bring to a boil. Add ½ cup basil and the jalapeno and cook for about 5 minutes.
3. Remove soup from heat. Using an immersion blender, puree until soup has a smooth consistency. Return to stove and cook on low heat for about 10–15 minutes. Season with freshly ground pepper.
4. Garnish each bowl of soup with basil and Parmesan cheese. Serve with a toasted crostini or soup cracker.