2 Tbsp. Extra Virgin Olive Oil
As Seen On
½ Cup Finely Chopped Onions
2 Garlic Cloves-thinly sliced
1 ½ Cups Half and Half
1 ¼Cups Peeled, ¼” Diced Potatoes-any favorite variety
1 ½Cups Heirloom Cherry Tomatoes-sliced in half
6 Basil Leaves-cut into fine strips
To Taste: Salt and Black Pepper
Heat a heavy bottom soup pot over medium heat. Add the olive oil and onions.
Cook for about 3 minutes or until softened.
Add the garlic and cook another 30 seconds, do not brown.
Add the half and half and bring a simmer.
Add the diced potatoes and cook simmering with a cover, stirring occasionally until the potatoes are just tender.
Finish by stirring in the tomatoes, the basil, and seasoning to taste with salt and pepper.
Serves 4 or more