This is absolutely one of my favorite fall recipes that my mom used to make when we were growing up. I have always been a fan of tomato soup, but this fire roasted version is delicious with a little kick (thanks red pepper flakes!). You can serve this alongside a grilled cheese sandwich or eat it out of a bread bowl- irregardless, you will love it and your family will be asking for seconds!
Fire Roasted Tomato Soup
Ingredients
- 1 tablespoon butter or olive oil
- 1 large onion, chopped (about one cup)
- 2 cloves of garlic (finely chopped)
- 2 cans (14.5 oz each) fire roasted tomatoes (undrained)
- 1 can (14 oz) chicken broth
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 1/2 cup heavy whipping cream
Directions
- Melt butter/olive oil in a saucepan over med heat. Add onion and garlic- cook 2-3 minutes stirring constantly.
- Stir in tomatoes, broth, 1 tablespoon of the basil. sugar, and pepper flakes. Heat to boiling.
- Reduce heat, cover, and simmer for 15 minutes.
- Use immersion blender to puree soup to desired consistency- we puree until mostly smooth. If you don’t have an immersion blender, you can use a regular blender, but you may want to let the soup cool a bit befogging transferring to the blender.
- Once pureed. add heavy whipping cream and remaining 1 tablespoon of fresh basil.
- Add parmesan cheese on top before serving- can also serve out of a bread bowl too!
I hope you all enjoy this recipe as much as we do! As always thank you for reading! XO -A
