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Fire-Roasted Tomato Soup
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Description
This is not yo’ mama’s tomato soup. It’s zesty, a little spicy, and a grilled cheese sandwich’s best friend. Perfect for a snowy day!
Ingredients
- 1 whole Medium Yellow Onion, Diced
- 2 Tablespoons Vegetable Oil
- 2 cloves Garlic
- 2 cans (14 Oz. Can) Chopped Fire-roasted Tomatoes
- 2 cups Chicken Stock
- 2 Tablespoons Fresh Herbs (basil, Cilantro, Or Parsley), Finely Chopped
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Crushed Red Pepper Flakes
- 1 cup Heavy Cream
Preparation
In a 3-quart saucepan, saute onions in oil over medium heat until tender, about three minutes. Add garlic and saute till fragrant (about one minute), making sure to stir constantly to prevent the garlic from burning.
Stir in tomatoes, stock, 1 tablespoon of the herbs, sugar, salt, black pepper, and crushed red pepper. Heat until boiling, stirring occasionally. When soup reaches a boil, cover and turn the heat to simmer for 15 minutes. Take the soup off the burner and allow to cool slightly, about 15 minutes.
Pour the cooled soup into a blender; how much of the soup you blend depends on your texture preferences. Blend soup until desired consistency. Add the soup back to the saucepan and heat until desired temperature. Add cream and the rest of the fresh herbs, and enjoy soup with grilled cheese or a crusty loaf of bread.
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