You’ll need:
2 cups chicken broth
4 tbsp butter or olive oil
1 cup fresh basil
1 tbsp dried basil
1 tsp dried thyme
1 tbsp sugar
1- 28oz can diced tomatoes
1- 28oz can crushed tomatoes
4 cloves minced garlic
1 small yellow onion diced
1 cup heavy cream
In Dutch oven melt butter or drizzle bottom of pan with olive oil. Then add in chopped onions and minced garlic. Sauté until soft and translucent about 4-6 minutes on medium heat. Add in chicken stock, canned tomatoes, basil and thyme seasoning, fresh basil tore into pieces, and sugar bring to a boil. Cover and let boil 5-7 minutes stirring occasionally. Then reduce heat to low and add in heavy cream. Cover and simmer for additional 10-15 minutes stirring occasionally. This is a chunky version so doesn’t have smooth texture, however if you would like a smooth texture, mix with immersion blender or food processor until smooth. Garnish with fresh basil and top with croutons and Parmesan cheese! Enioy! ?