2 tsp minced garlic ▢2 tbsp butter ▢2 tbsp all-purpose flour ▢4 cups chicken broth ▢14 oz crushed tomatoes ▢1/4 tsp paprika ▢2 tsp garlic salt (with parsley flakes) ▢1 tsp basil ▢1 cup half and half
In a medium saucepan, saute garlic in butter for 1 minute. Then, stir in the flour until blended.
Pour in the chicken broth, gradually. Stir in the tomatoes, paprika, garlic salt, and basil until well blended.
Bring the pot to a boil and cook for about 2 minutes – or until thickened.
Using a blender, puree the soup until you reach your desired consistency. You will need to do this in batches.
Add the pureed soup to a serving bowl and stir in the heavy cream. Season with salt and pepper. Garnish with cream and fresh basil.