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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Home made Roasted Vegetable Stock (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 Roasted Vegetable Stock as I had some in the freezer. Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 garlic cloves, finely chopped |
2 (14 1/2 ounce) cans fire roasted diced tomatoes, undrained |
2 cups roasted vegetable stock, this is the one we think has the best flavor and adds the most to this soup roasted vegetable stock |
2 tablespoons chopped fresh basil leaves or 2 tablespoons cilantro leaves |
1 teaspoon sugar |
1/4 teaspoon crushed red pepper flakes (more or less depending on taste) |
1/2 cup whipping cream |
Directions:
1. In 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, 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.
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 or cilantro.
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