The best thing that came of extended time at home a few years back was this recipe. After lots of iterations, this is what I landed on and shared with my coworkers.
You will need:
1 C Butter
Fresh basil, chopped
1 T minced garlic
16oz chicken stock
1 C heavy cream
1 24oz can tomato puree
2 15oz cans diced/fire roasted tomatoes
Red pepper flakes
Black pepper
Salt
Umami seasoning (optional)
1/2 C parmesan (for topping)
1) Melt butter in a large pot; do not brown. Add in the garlic and fresh basil. Allow the basil to wilt and keep the heat low.
2) Add in chicken stock and bring pot to a simmer.
3) Whisk in heavy cream and return to simmer.
4) Once simmering, add drained diced tomatoes. Return to simmer and stir in tomato purée.
5) Add salt, pepper and red pepper flakes to taste. Use the umami seasoning to taste OR add a little onion powder instead. Serve with Parmesan.
My dad also developed his own soup recipe, and while he has yet to make it for me, I’m still going to claim mine is better ❤
Beth Makes | Coffee Paper Flowers 
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