For this week's 'Sunday Brunch' with Smith's Food and Drug, Smith's Chef Jeff Jackson shows Fox 13's Amy Nay how to make Creamy Tomato Soup.
Creamy Tomato Soup
Ingredients
2- 14.5 oz. cans diced tomatoes
1 tbsp. olive oil
½ medium onion, chopped
1 tsp. garlic, minced
½ c. chicken broth
1 c. heavy cream
¼ c. grated parmesan cheese
1 tbsp. fresh basil
1 tsp. kosher salt
½ tsp. pepper
½ tsp. sugar
Directions
1. Add olive oil to a pot set over medium heat. Add the onions and cook until the onions are translucent. Add the tomatoes, chicken broth, garlic, salt, pepper and sugar. Let it come to a simmer then cook about 10 minutes.
2. Add the parmesan cheese, cream and basil. Cook 2 more minutes to bring temperature back up. Using a stick blender or transferring to a regular blender, puree until smooth and creamy, 2-4 minutes. Serve warm with crackers or favorite crunchy item.
