Creamy Tomato Fresh Basil Soup

Unlike a traditional tomato soup
made with regular tomatoes and broth,
this soup combines roasted tomatoes,
cream and chicken broth with crushed
red pepper for a complex rich flavor.

Ingredients:
1 (14 oz) can of fire roasted tomatoes
6 fresh garden ripe plum tomatoes, quartered
2 garlic cloves, peeled and chopped,
1 yellow onion, peeled and diced
1 cup chicken stock or broth
1/2 cup heavy whipping cream
2 tablespoons olive oil
fresh basil leaves, cut chiffonade
Salt to taste
Black pepper to taste
Crushed red pepper to taste

Directions:
Heat oil in a heavy pot over medium-high heat.
Add onion and cook until translucent.
Add chopped garlic to the pan with the onion.
Saute the garlic and onion for about five minutes,
stirring frequently to avoid burning.
Add can of tomatoes, including juice,
and the plum tomatoes to the pot and stir.
Cover and allow to cook for 15 minutes,
stirring the contents every few minutes.
Add the chicken broth and cream to the pot
and simmer for about 10 minutes, do not boil.
The soup should thicken as it reduces.
Stir occasionally to keep the from sticking.
Add the fresh basil, salt and pepper.
Add crushed red pepper to taste.
Cook on medium heat for 5 minutes longer.
Using a immersion blender, puree until smooth.