Fire-Roasted Tomato Soup recipe
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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 ¼ teaspoon red pepper flakes ½ cup heavy whipping cream
Nutrition Info
- 229.3 caloriescarbohydrate: 20.5 gcholesterol: 40.8 mgfat: 14.7 gfiber: 2.9 gprotein: 3.4 gsaturatedFat: 7.3 gservingSize: -sodium: 795.4 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Fire-Roasted Tomato Soup
Directions
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Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
Pour vegetable broth over the onion mixture, add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
Pour tomato mixture into a blender no more than half full. Cover and hold lid in place, pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.