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.

Preheat the oven to 190°C. Wash and cut the cherry tomatoes in two, then place them on a baking tray with a baking sheet on.

I tried Campbell's tomato soup, Progresso's tomato basil soup, and Campbell's Well Yes! tomato-and-sweet-basil soup. All of the canned soups impressed me, but one stood out from the rest for its ...

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.