Smoked Chipotle Tomato Basil Soup
Ingredients
- 3 tbsp. olive oil
- 3 large cloves garlic, pressed
- 1 28-ounce can crushed tomatoes
- 1 14.5 ounce can chicken broth
- 1 cup tomato and clam juice cocktail
- ¾ cup bottled bloody mary mix
- 1 tsp. dried basil
- 3 dashes chipotle-flavored hot sauce, or more to taste
- ¼ tsp. garlic, minced
- Salt and ground black pepper to taste
- 1 cup half-and-half
Instructions
- Heat olive oil in a 2-quart saucepan, over low heat; add garlic and stir until lightly browned; about 5 minutes.
- Stir in tomatoes and increase heat to medium; simmer for 10 minutes.
- Stir in chicken broth, tomato and clam juice cocktail, bloody mary mix, basil, hot sauce, garlic salt, and black pepper.
- Partially cover saucepan with lid and simmer until reduced; about 20 minutes.
- Reduce heat to low and add half-and-half; stir until heated through; about 5 minutes more.
Notes
It is very important not to overcook the garlic or it will give it a burned taste.
