Last week I wanted a quick and easy soup, but something that would still have great flavors and taste like it simmered all day. I usually turn to this Roasted Tomato Soup - it's a great soup, doesn't have any cream, but it requires roasting your own tomatoes. I know, not a big deal, but I had a little one running around and wanting my attention.
I bookmarked this recipe from the blog Coffee and Cannolis as soon as I saw it. The title of it sucked me in, and then I saw that it was a really easy recipe and something I could quickly make with a 2 year old running around. I was sold!
This soup was delicious! It was a touch tangy, so I think next time I'll add some carrots to cut the acidity. But overall it was really good, and had a nice kick which I love.
Fire Roasted Tomato Soup
Source: Coffee and Cannolis
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 6 cloves garlic, chopped
- 3 (14 oz) cans of hunts' fire roasted tomatoes
- 2 cups chicken stock (or vegetable stock for a vegetarian version)
- 1/2 cup half and half (I used light cream)
- 1 tablespoon crushed red pepper
- 20 fresh basil leaves, chopped
- salt & pepper
Slightly changed from the original recipe's directions
- In a heavy bottomed pot over medium high heat, saute onion in olive oil until translucent.
- Add the garlic and saute with the onion for 2 minutes.
- Add the tomatoes and crushed red pepper and their juice to the pan and cover for 15 minutes, stirring as needed.
- Add the chicken stock and half of the basil and bring to a simmer. Cook uncovered for 10 minutes.
- Using an immersion blender, puree until there are no large chunks of tomatoes (or transfer to a blender and puree in batches).
- Return to heat and add the rest of the basil and the half and half or light cream. Heat until warmed through. Serve immediately.