Name: Fire-Roasted Tomato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: mexican
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 cups vegetable broth (such as Penzy's®); 2 (14.5 ounce) cans fire-roasted diced tomatoes; 2 tablespoons chopped fresh cilantro, divided; 1 teaspoon white sugar; 0.25 teaspoon red pepper flakes; 0.5 cup heavy whipping cream

Fire-Roasted Tomato Soup

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Fire-roasted tomato soup with zesty Mexican twist of cilantro.

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro, divided
1 teaspoon white sugar
0.25 teaspoon red pepper flakes
0.5 cup heavy whipping cream

Instructions:

In a large saucepan over medium heat, sizzle onions and garlic in luscious olive oil until beautifully fragrant, about 2 to 3 minutes.
Pour the flavorful vegetable broth over the aromatic onion mixture, and add in the juicy tomatoes, a touch of fresh cilantro, a hint of sugar, and a kick of red pepper flakes. Let it all come to a gentle boil, then lower the heat, cover the pan, and let it simmer until the tomatoes are perfectly soft for about 15 minutes.
Carefully transfer the tomato mixture to a blender, filling it only halfway. Secure the lid and pulse a few times, then blend until smooth. Work in batches if needed and pour the puree back into the saucepan.
Place the pureed soup on medium heat and warm it for about 5 minutes. Then, mix in the remaining cilantro and heavy cream.

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