Ingredients

12 garlic cloves, minced
8 shallots, minced
1 jalapeno, minced
2 bay leaves
2 tablespoons olive oil
2 cups turkey or chicken stock
1 6-pound can tomatoes
1/2 teaspoon baking soda
1 12-ounce can fat-free evaporated milk
1 cup fresh basil, chopped

Directions

In heated frying pan, add olive oil, garlic, shallots, jalapeno, bay leaves. Cook down until soft. Then add turkey stock, cook for 10 minutes. In a stock pot, add canned tomatoes; add ingredients from frying pan (take out bay leaves). Cook for 2 hours on low heat (not boiling). Stir in basil just before serving. Garnish bowl of soup with tablespoon of grated Parmesan cheese.