Ingredients
- 2 Tablespoons olive oil
- 1 cups onions, chopped
- 1 Tablespoon garlic, minced
- 8 cups Creole Tomatoes, peeled, seeded, & chopped
- 1 Tablespoon tomato paste (optional)
- 2 cups chicken stock
- 1 teaspoon thyme, chopped
- 1 teaspoon oregano, dried
- 1 bay leaf
- 1 Tablespoon sugar
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ cup basil, chiffonade
- 1 cup heavy cream
Directions
In a large stockpot, heat the oil over medium-high heat. Add the onions and cook for 5 minutes until soft. Add the garlic and cook for one more minute. Stir in the tomatoes, tomato paste if using, and chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Puree with a hand blender if desired. Stir in the thyme, oregano, bay leaf, sugar, salt and peppers. Simmer for 5 minutes. Add the heavy cream and basil. Taste for seasoning.
Serves 12
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