Homemade Tomato Basil Soup

3 cloves garlic, minced
2 T. olive oil
2 qts. canned tomatoes (pureed) or 3 lbs. fresh tomatoes, peeled and pureed
2 c. chicken broth
1 t. sea salt
1 t. sugar
1/2 t. ground pepper
1/2 c. heavy cream
3 T. fresh basil, julienned
1/4 stick butter (optional)
1 T. lemon juice (optional)
Parmesan cheese

Saute garlic in olive oil on medium heat for 1 minute. Add pureed tomatoes, chicken broth, salt, pepper and sugar. Cook on medium for 10 minutes. Add lemon juice and butter if desired. Reduce heat and stir in cream and basil.
Serve with Parmesan cheese.

If you want to can this soup, omit the cream and add at mealtime. Pressure can for 20 minutes at 10- lb. pressure.
(recipe and photo courtesy of Didi Lawson)