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.