Tangy Tomato Basil Soup
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!
Equipment
- Immersion blender
Ingredients
- 1 tbsp Member's Mark™ Extra Virgin Olive Oil
- 3 Garlic cloves, minced
- 4 cans (14.5 oz each) Diced fire-roasted tomatoes
- 2 cups Low-sodium chicken broth
- 1 tsp Member’s Mark™ Sea Salt
- ½ tsp Member’s Mark™ Whole Black Pepper Grinder
- 1 tsp Member's Mark™ Basil
- 1 cup Heavy cream
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!