Fire-Roasted Tomato Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

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.