Fire Roasted Tomato Soup

Sunday, March 14, 2010

Ryan and I just got back from an amazing weekend in Savannah to celebrate St. Pattys, which I'll write about soon. I wanted to make a quick dinner with things that we have on hand, so I found this recipe on the Muir Glen website, since I have so many cans of their wonderful organic fire roasted tomatoes.

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 can (14 oz) reduced-sodium chicken broth or 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

Preparation Directions
1. In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.

2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.

3. 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.

This was SO GOOD! I served it with a green salad and breadsticks.

Add a comment »

Leave a Reply

Note: Only a member of this blog may post a comment.