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Fire Roasted Tomato Soup
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Prep Time:
20 minutes
Total Time:
50 minutes
Elevate tomato soup with organic fire-roasted tomatoes and a hint of cream.
Ingredients:
  • 1 tablespoon butter or olive oil
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
  • 2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup whipping cream
Instructions:
  • In a 3-quart saucepan, melt butter over medium heat, then add onion and garlic. Cook for 2 to 3 minutes, stirring constantly, until the onion is crisp-tender.
  • Mix in the tomatoes, broth, 1 tablespoon of basil, sugar, and pepper flakes. Bring to a boil, then simmer covered for 15 minutes. Transfer the mixture to a large heatproof bowl, let it cool for about 15 minutes before using.
  • Blend half of the mixture in the blender until smooth. Return to saucepan and repeat with the remaining mixture. Heat over medium heat until hot. Remove from heat and stir in cream and the remaining tablespoon of basil.

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