2tbsp chopped green onion
2 garlic cloves, minced
1 ½ tsp extra virgin olive oil
1 can (28oz) crushed tomatoes
1 can (10.5oz) condensed chicken broth, undiluted
1 1/3 cup water
¼ tsp black pepper
¾ cup heavy cream
2tbsp fresh minced basil
In a large saucepan, sauté the onion and the garlic in olive oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce the heat and simmer for 10 minutes.
Stir in the cream, sherry, basil and sugar. Cook for another minute or two or until the soup is heated through. Do not boil!
Serve with warm bread or buttermilk biscuits.