Smoked Chipotle Tomato Basil Soup


  • 3 tablespoons olive oil
  • 3 large cloves garlic, pressed
  • 1 (28 ounce) can crushed tomatoes (such as Hunt’s®)
  • 1 (14.5 ounce) can chicken broth
  • 1 cup tomato and clam juice cocktail
  • ¾ cup bottled bloody mary mix (such as Zing Zang®)
  • 1 teaspoon dried basil
  • 3 dashes chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce), or more to taste
  • ¼ teaspoon garlic salt
  • ground black pepper to taste
  • 1 cup half-and-half
  • Directions

  • Step 1

    Heat olive oil in a 2-quart saucepan over low heat; cook and stir garlic 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.


  • Cook's Note:

    It is very important not to overcook the garlic or it will give it a burned taste.

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