DifficultyBeginner

This Tomato Basil Soup recipe is perfect for a cold day!

Bone Suckin' Tomato Basil Soup
Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 56 oz Diced Tomatoes, 2 cans (28 oz each)preferably San Marzano
 2 Medium Onionsdiced
 6 Garlic Clovesroughly chopped
 2 cups Chicken Broth (can use vegetable broth to make vegetarian)
 1 tsp Basilfinely chopped
 1 cup Heavy Creamroom temperature
 Salt and Pepperto taste
1

Sauté onions and garlic in olive oil, over medium low heat, until the onions are translucent. This should take about 5 minutes.

2

In a blender or a food processor, add Bone Suckin’® Steak Seasoning & Rub, onion, garlic, tomatoes and basil. Pulse until the mixture is smooth.

3

Pour the contents into a stockpot and add chicken broth. Heat up to medium high for 10 minutes. Decrease heat to low and let the soup simmer for 10 minutes. Carefully add cream to the soup and stir. Reheat the soup if necessary. Garnish with a basil leaf and shredded Asiago cheese, if desired. Salt and Pepper to taste. Enjoy!

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Ingredients

 56 oz Diced Tomatoes, 2 cans (28 oz each)preferably San Marzano
 2 Medium Onionsdiced
 6 Garlic Clovesroughly chopped
 2 cups Chicken Broth (can use vegetable broth to make vegetarian)
 1 tsp Basilfinely chopped
 1 cup Heavy Creamroom temperature
 Salt and Pepperto taste

Directions

1

Sauté onions and garlic in olive oil, over medium low heat, until the onions are translucent. This should take about 5 minutes.

2

In a blender or a food processor, add Bone Suckin’® Steak Seasoning & Rub, onion, garlic, tomatoes and basil. Pulse until the mixture is smooth.

3

Pour the contents into a stockpot and add chicken broth. Heat up to medium high for 10 minutes. Decrease heat to low and let the soup simmer for 10 minutes. Carefully add cream to the soup and stir. Reheat the soup if necessary. Garnish with a basil leaf and shredded Asiago cheese, if desired. Salt and Pepper to taste. Enjoy!

Bone Suckin’ Tomato Basil Soup