Tomato Bisque

2 large cans of diced tomatoes

4 tbsp minced garlic

1 32 ounce container of chicken broth

1 tbsp Better than Bouillon chicken seasoning

1 tbsp dried basil

Salt and pepper

Onion powder

Heavy cream

Combine all ingredients except heavy cream in a soup pot. Bring to a boil. Lower heat after about 20 minutes. Using an immersion blender, blend the soup until the tomatoes are puréed. Add the heavy cream and reduce heat to a simmer. Allow to cook, stirring occasionally, for about 20 minutes. Serve with Parmesan cheese, croutons, or crackers!

I recommend making my homemade French bread to accompany this rich soup!