Tomato Basil Soup
(Rachel Rae)

30 oz. chicken stock
28 oz. crushed tomatoes
1 c. heavy cream
20 leaves basil
salt and pepper

Combine the broth and tomatoes over medium heat, when it bubbles, stir in the cream and turn to low. Simmer 15 min. then add half the basil, salt and pepper, stir occasionally. Blend with a submersion blender, top with remaining basil leaves.
Serve with grilled cheese on the cheese bread from the Durango bread store (so yummy...) if you can't get your hands on a loaf of bread from Durango, regular sourdough is a good enough substitute.