TOMATO BASIL SOUP

This recipe is simple, comforting and oh so delicious!

It’s ready in under 45 minutes and when you pair it with a grilled cheese – dream. Perfect for the cooler weather ahead

Y’all let me know what you think!

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CREAMY TOMATO BASIL SOUP

Servings: 6

Author: Sandy Margritz - Midwest Southerner

Prep time: 10 MinCooking time: 30 MinTotal time: 40 Min

A creamy tomato basil soup made with fire roasted canned tomatoes and a can of Rotel for heat. Ready in 40 minutes and built for grilled cheese.

Ingredients

• 1 TBS Olive Oil (plus more for serving)
• 3 Garlic Cloves, minced
• 4 – 14.5 oz cans Diced Fire Roasted Tomatoes
• 1–2 cans Rotel
• 2–3 Cups Chicken Broth
• 1 – 8 oz can Tomato Sauce
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Cup Heavy Cream
• 6–10 Basil leaves

Instructions

1. In large pot, heat olive oil and garlic together until garlic starts to brown (3-4 minutes).
2. Add canned tomatoes, tomato sauce and 2 cups chicken broth. Increase heat to medium and bring to a gentle boil for 5-10 minutes.
3. Reduce heat to low and stir in salt & pepper. Then stir in the heavy cream. Add more broth to soup if desired (I like ours a little thicker). Drop in basil leaves.
4. Use an immersion blender to puree the soup until smooth. (Stand blender instructions in the notes.)
5. Ladle soup into bowl and top with some torn basil and a drizzle of olive oil. Serve with a grilled cheese!

Notes

• You can also use a regular blender if you do not have an immersion blender. Let the soup cool slightly and add to stand blender in batches. DO NOT FILL THE BLENDER MORE THAN HALF FULL AND BE SURE TO RELEASE A LITTLE OF THE STEAM BEFORE BLENDING!
• We use 2 cans of rotel, but if you want a little less heat, you can just use 1 or leave out completely.

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