If you're a cookbook collector, you might've noticed that just about every book features the author's version of "the best tomato soup ever." While we're sure they're all delicious, we know that THIS recipe is indeed "the best tomato soup ever!" The secret to this Tangy Tomato Basil Soup is using fire-roasted diced tomatoes. Oh yeah, and the heavy cream. DON'T substitute it for low fat. We promise you'll be ok!
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Equipment
Immersion blender
Ingredients
1tbspMember's Mark™ Extra Virgin Olive Oil
3Garlic cloves, minced
4cans (14.5 oz each)Diced fire-roasted tomatoes
2cupsLow-sodium chicken broth
1tspMember’s Mark™ Sea Salt
½tspMember’s Mark™ Whole Black Pepper Grinder
1tspMember's Mark™ Basil
1cupHeavy cream
Get Recipe Ingredients
Instructions
Heat a large pot or Dutch oven to medium-low heat. Add the Member's Mark™ Extra Virgin Olive Oil and garlic and cook for about 4 minutes, until the garlic begins to brown. Add the diced tomatoes and chicken broth.
Increase the heat to medium-high and bring to a gentle boil. Reduce the heat to low. Add the Member’s Mark™ Sea Salt, Member’s Mark™ Whole Black Pepper Grinder, and Member's Mark™ Basil.
Slowly add in the cream, stirring constantly.
Use an immersion blender to puree the soup until it's smooth. Divide the soup into bowls and drizzle a little extra olive oil over each. Serve with grilled cheese, crackers, toasted baguette, or even cheese crackers!