1/4 cup plus 2 tablespoons Shamrock Farms Heavy Cream
1-2 tablespoons extra virgin olive oil
5-6 garlic cloves
1 small onion, minced
2 (15- ounce) cans fire-roasted diced tomatoes
4 cups (2 cans) chicken or vegetable broth
3/4 cup vegetable juice, such as V8
3 tablespoons chopped fresh basil
Cooked pasta (such as orzo or broken spaghetti)
Cooked, crumbled ground beef, ground turkey, or Italian sausage, optional
Salt and pepper to taste
Heat oil in a large stockpot over medium heat. Add garlic and onion and saute for about 5 minutes or until garlic is fragrant and onion is translucent. Add undrained tomatoes, broth, and vegetable juice. Bring to a boil , reduce heat, and simmer about 10 minutes.
Add the basil and remove from heat. Using an immersion blender, blend the mixture until the desired consistency is reached. If you don’t have an immersion blender, the soup can be processed in batches in a standard blender. Add cream and any optional ingredients you desire – such as meat and pasta – and stir to combine. Season to taste with salt and pepper.