Method
- Place the whole peeled tomatoes, including their juice, into a large soup pot.
- Add the peeled garlic cloves, chopped fresh basil, and chicken base. Stir gently to combine.
- Cook over medium heat for approximately 30 minutes, stirring occasionally to prevent sticking.
- When the soup begins to boil, add the heavy whipping cream. Stir well and continue cooking for another 10 minutes over medium-low heat.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Serve hot, garnished with fresh chopped basil if desired.
Notes
Chef's Tips
Garlic: I use 1 cup of small, peeled garlic cloves. Cooking them with the tomatoes softens their sharp flavor.
Fresh basil: Fresh basil gives this soup its wonderful aroma and flavor.
Consistency: If the soup is too thick, add a little water or broth until you reach your preferred consistency.
Seasoning: Taste before adding salt, as chicken base already contains salt.
Storage: Refrigerate in an airtight container for up to 3–4 days. Reheat gently, stirring occasionally.
Estimated Yield: 8 bowls (16 fl oz each), approximately 1 gallon.