INGREDIENTS
2 tbsp
olive oil
1
large yellow onion, diced
6
garlic cloves, chopped
3 14 ounce cans
of hunt's fire roasted tomatoes
2 cups
chicken stock (or vegetable stock for vegetarian)
1/2 cup
half and half
1 tbsp
crushed red pepper
20
fresh basil leaves, chopped
salt and pepper,