Adapted from Joanna Gaine’s Magnolia Table Cookbook
The weather in the dessert is as hot as can be, but what to do you when you crave tomato basil soup? You just ignore the blazing heat outside and make it because the AC is blasting and the house is COLD.
There I was, just chilling and then decided that I wanted to look through Joanna Gaines' Magnolia Table. I wasn't sure if the soup was in there or not, but there it was, in the soup section: tomato basil soup. Her recipes are delicious and she co-hosts the show Fix Upper with her husband, Chip (if you don't already know her).
I like this recipe because it’s quick and easy, and it's creamy and sweet with a hint of umami from the tomatoes. If your time is limited, then this soup is perfect because it can be whipped up in under 30 minutes. This soup can be enjoyed with garlic bread.
TOMATO BASIL SOUP
Ingredients
1 tablespoon extra-virgin olive oil, plus more for serving
3 small garlic cloves, minced
4 14.5-ounce cans dice fire-roasted tomatoes
2-3 cups chicken broth
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup heavy cream
6 leaves basil, plus slice more for serving
2 ounces oregano
1 ounce rosemary
Method of Preparation
1. On medium-low heat, add and heat up 1 tablespoon olive oil and 3 cloves garlic (or more) in a large pot.
2. Brown garlic, then add the 4 cans of fire-roasted tomatoes along with the 2 cups of chicken broth.
3. Increase heat to medium and bring to a rolling boil.
4. Bring the heat down to low.
5. Add salt & pepper, more to taste.
6. Slowly pour in 1 cup of heavy cream, constantly whisking.
7. Add herbs – basil, oregano, and rosemary (more to taste).
8. With an immersion blender in hand, puree the soup until smooth or however you like it.
*Note: if you don’t have an immersion blender, you can also use a stand blender; slightly cool it then puree in batches.
Amazon offers Magnolia Table for an affordable price, also just found out there's a second book called . *This message contains an affiliate link.