Name: Fire-Roasted Tomato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1 large; Garlic, minced - 3 cloves; Vegetable broth (such as Penzy's®) - 2 cups; Fire-roasted diced tomatoes - 2 (14.5 ounce) cans; Chopped fresh cilantro, divided - 2 tablespoons; White sugar - 1 teaspoon; Red pepper flakes - ¼ teaspoon; Heavy whipping cream - ½ cup

Ingredients for - Fire-Roasted Tomato Soup

1. Olive oil 1 tablespoon

2. Onion, chopped 1 large

3. Garlic, minced 3 cloves

4. Vegetable broth (such as Penzy's®) 2 cups

5. Fire-roasted diced tomatoes 2 (14.5 ounce) cans

6. Chopped fresh cilantro, divided 2 tablespoons

7. White sugar 1 teaspoon

8. Red pepper flakes ¼ teaspoon

9. Heavy whipping cream ½ cup

How to cook deliciously - Fire-Roasted Tomato Soup

1 . Stage

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.

2 . Stage

Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

3 . Stage

Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.

4 . Stage

Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.