Creamy Tomato Soup

Tomato Soup with Goat Cheese

Brrrr....it's cold outside.  Well, cold for the South anyway.  And cold weather makes me crave soup.  This recipe has become our go-to winter staple.  It's super simple and easy to make, and it is so good with crusty bread.  Here's what you need:
Ingredients:

• 2-3 tbs extra virgin olive oil
• half medium onion, chopped
• 3-4 garlic cloves
• 28 oz. canned plum tomatoes
• 1 tsp. dry basil
• pinch of red chili flakes
• salt and pepper to taste
• 4 cups chicken stock
• 1 tsp sugar
• chopped parsley or basil to top
• crusty bread
• goat cheese (we use crumbled)
• 1/2 cup heavy cream

Directions:

Heat oil in large stock pot (I use a dutch oven) and add onion and chili flakes.  As onion becomes translucent, add garlic and saute.
Add tomatoes (crush with the back of a spatula), basil, salt, pepper, sugar, and stock.  Simmer half covered for 40 minutes.
Add more stock in needed.  After 40 minutes, add mixture to blender (or use hand blender) until smooth.  Mix in cream.  Spoon in bowls and top with goat cheese.  Serve with crusty bread.

Adapted from Sips and Spoonfuls