I was craving some comfort food the other night, and tomato soup with grilled cheese sandwiches sounded perfect! I love this soup recipe because it’s so easy and quick to make for a weeknight dinner!
1 tablespoon olive oil
3 garlic cloves, minced
4 - 14.5 ounce cans fire-roasted tomatoes
2 cups chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup heavy cream
1-2 drops Basil essential oil
In a large pot, heat the olive oil and garlic together until the garlic starts to brown. Add tomatoes and chicken broth. Increase heat to medium and bring to a gentle boil. Reduce heat to low. Add salt and pepper then slowly pour in the cream, stirring constantly. Add essential oil.
Using an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, allow soup to cool. Working in batches, process in a blender (do not fill more than half way, remove steam vent in the top of lid).