Atomic Creamy Tomato Soup
Serving Size: 4-6
Ingredients
- 3 tablespoons olive oil or butter
- 1 onion
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1/2 teaspoon dried basil
- 3 cloves garlic
- 1 can whole tomatoes (28 oz)
- 1 can fire-roasted diced tomatoes (15 oz)
- 4 cups chicken broth
- 1 tablespoon Atomic Horseradish
- 1/2 to 1 cup cream
- 1/2 cup fresh basil
Instructions
1. Cook Onion and Seasonings
- Heat oil or butter in a large soup pot over medium-high heat.
- Add onion and cook until lightly browned, 5–8 minutes.
- Stir in salt, black pepper, red pepper flakes, oregano, and dried basil.
2. Add Garlic, Tomatoes, and Horseradish
- Add garlic and cook for 1 minute.
- Stir in whole tomatoes with juices, diced tomatoes with juices, chicken broth, and Atomic Horseradish.
3. Simmer Soup
- Bring to a boil, then reduce heat to low.
- Simmer 10–45 minutes.
4. Blend Soup
- Use an immersion blender to puree until smooth.
- If using a blender, let the soup cool slightly, blend in small batches, and vent the lid.
5. Finish and Serve
- Return soup to pot if needed.
- Stir in cream.
- Add fresh basil or use as garnish.
- Serve warm with grilled cheese or bread.
