Shopping List: 2 - 15-ounce cans of chicken broth. 1 can of tomato sauce (28-ounce) 1 cup heavy cream. salt and pepper to taste. 15 large fresh basil leaves ...

The soup was watery and I still managed to find small tomato clumps floating in my soup, despite vigorous stirring. I thought it tasted pretty one-note and could have used some seasoning or basil.

Make the soup: Heat olive oil in a large heavy saucepan. Add the onion, garlic, thyme and oregano and cook over moderate heat for 5 minutes. Stir in the tomatoes, tomato paste, sugar, salt, pepper ...

Add tomato paste and Italian seasoning. Cook, stirring, until tomato paste is brick red, 2 to 3 minutes. Add tomatoes and their juices, broth, and basil sprigs; season with salt and pepper.

Add water, the drained tomato liquid, basil, then blend and you’ve got tomato soup. Given the sad state of my tomatoes, I was much more impressed with this recipe than the previous one.

Combine sauce, broth, and cream . After adding your sauce to your saucepan, it's time to add your liquid. Go for about 3/4 cup of your favorite broth (low-sodium chicken or vegetable varieties ...