Tomato Basil Soup

2tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 can(28oz) crushed tomatoes
2 c. tomato juice
2-3 tsp sugar
1 bay leaf
sea salt to taste
freshly ground pepper (or freshly ground white pepper)
2 c. half & half (or milk)
1/4 c. chopped fresh basil
2 tbsp chopped fresh Italian parsley
(Nutmeg can be added also)

In a heavy soup pot, heat the olive oil over medium heat & saute the onion & garlic lightly for 4-5 minutes. Add in the canned tomatoes,tomato juice, sugar, bay leaf, sea salt, and pepper. Stir together & bring to a high simmer. Reduce heat & simmer for 20 minutes. Slowly stir in half & half, herbs, and if you like a pinch of nutmeg. Gently heat through, without boiling. Serve piping hot with some warm cornbread or focaccia.

Serves 4