Quick And Easy Fire Roasted Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe promoting Muir Glen organic fire roasted tomatoes... it makes a quick hot cream of tomato soup that is gluten free... I used the parsley rather than the basil.. the picture is courtesy of Muir Ingredients:
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, cilantro or italian flat-leaf parsley |
1 teaspoon sugar |
1/4 teaspoon crushed red pepper |
1/2 cup whipping cream |
Directions:
1. 1. In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2. 2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and red pepper. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; uncover and cool slightly, about 5 minutes.
3. 3. In blender, place half of the mixture. Cover and blend until pureed. Add remaining mixture; cover and blend until pureed. Return to saucepan; heat over medium heat until hot. Remove from heat; stir in cream and remaining 1 tablespoon basil.
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