Roasted Garlic-Tomato Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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A recipe that I found on the back of Muir Glen tomatoes. This makes a really nice soup for lunch and is very quick and easy. The recipe calls for 1/4 cup of whipping cream added at the end. I don't always use it depending on my mood. Ingredients:
1 tablespoon oil |
1 cup onion, chopped |
1 (14 1/2 ounce) can diced tomatoes (used fire roasted with garlic, undrained) |
2 cups chicken broth (or vegetable broth) |
1 tablespoon fresh basil, chopped |
1/8 teaspoon crushed red pepper flakes |
1/4 cup whipping cream |
Directions:
1. In a 2-qt saucepan, heat oil over medium heat.
2. Add onion and cook and stir 5 minutes.
3. Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
4. Reduce heat; cover and simmer 10 minutes.
5. Remove from heat; uncover and cool for 15 minutes.
6. Place mixture in blender, cover and blend until smooth.
7. Return to sauce pan and stir in cream, if using.
8. Heat through until hot.
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