Fire Roasted Tomato Soup

"Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor us Cilantro. Prep time does not include time to make Recipe #399692 as I had some in the freezer."
 
Download
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Artandkitchen photo by Artandkitchen
photo by loof751 photo by loof751
photo by queenbeatrice photo by queenbeatrice
photo by januarybride photo by januarybride
Ready In:
50mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
  • Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
  • In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. EXCELLENT soup. I simmered mine on low for about an hour to let the flavors mend prior to letting it cool and putting it in the blender. I didn't have fresh herbs, so I used about 2 T of dried Italian Herbs and it is absolutely perfect. This is restaurant quality soup, my dear! I used roast veggie broth that I bought at the grocery store. THANKS for sharing! UPDATE: I made this again yesterday and used expensive Muir Glen crushed fire-roasted tomatoes, subbed the whipped cream for about 1/4 cup of vegan sour cream (worked perfectly) and then thew it in the blender. Hubby thought it was too pureed, so I added in two diced fresh Roma tomatoes and it was outstanding. This definitely made 4 nice sized bowls of soup, so 2 meals for us! We topped it on day two with just a little blue cheese which was a nice touch.
     
  2. We love tomato-basil soup and this was a great recipe! It is so easy to make and is delicious by itself or with a sandwich or salad. The whipping cream really gives this soup a wonderful richness. Thanks for this post!
     
  3. A very warming soup, and quick to make. I used fire-roasted tomatoes that had some jalapenos and probably other things in there, so mine may have been even spicier than the original, but that was fine with me. I am not sure why the broth and tomatoes had to be heated in the microwave - just dirtied another dish, in my mind, and I will just pour it all into the saucepan next time. I used my stick blender to blend it all right in the saucepan, another time saver. Thanks for posting!
     
  4. Very tasty! I love that it calls for canned roasted tomatoes, I really hate taking the time to do it myself. I did double all of the seasonings as it was a bit bland but it ended up great.
     
  5. Delicious soup!<br/>I used normal canned tomatoes and I added some fresh chilli. As herbs I uses fresh basil from the garden with small leaves. For the roasted (dry in a pan) 5 cloves of garlic prior use it in the soup.<br/>Simply ingredients, but great soup!
     
Advertisement

Tweaks

  1. EXCELLENT soup. I simmered mine on low for about an hour to let the flavors mend prior to letting it cool and putting it in the blender. I didn't have fresh herbs, so I used about 2 T of dried Italian Herbs and it is absolutely perfect. This is restaurant quality soup, my dear! I used roast veggie broth that I bought at the grocery store. THANKS for sharing! UPDATE: I made this again yesterday and used expensive Muir Glen crushed fire-roasted tomatoes, subbed the whipped cream for about 1/4 cup of vegan sour cream (worked perfectly) and then thew it in the blender. Hubby thought it was too pureed, so I added in two diced fresh Roma tomatoes and it was outstanding. This definitely made 4 nice sized bowls of soup, so 2 meals for us! We topped it on day two with just a little blue cheese which was a nice touch.
     
  2. Lovely soup! I left the onions out as I don't care for them and I used the basil option. I used lowfat milk instead of cream and added a dollop of lowfat sour cream. Bold rich flavors - really enjoyed this - thanks for sharing the recipe!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes