Description
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 cooler weather!
Ingredients
Scale
- 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
- In large pot, heat olive oil and garlic together until garlic starts to brown (3-4 minutes).
- Add canned tomatoes, tomato sauce and 2 cups chicken broth. Increase heat to medium and bring to a gentle boil.
- 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.
- Use an immersion blender to puree the soup until smooth. (Stand blender instructions in the notes.)
- 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 1/2 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, just use one.
- We also use a ton of basil, but if you like it lighter, stick with 6 leaves for blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
Keywords: tomato soup, tomato basil soup, comfort food, tomato, soup