Fire Roasted Tomato Soup
Kristin Bickle
Delicious with grilled avocado, bacon and cheese sandwich!
ingredients
- Olive oil
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, minced
- 2 cans (14.5 oz) fire roasted diced tomatoes, undrained
- 1 can (14oz) reduced-sodium chicken broth
- 2 tbsp chopped fresh basil
- 1 tsp sugar
- 1/4 tsp red pepper flakes
- 1/2 c whipping cream
directions
- 1
In a saucepan, add olive and heat for a minute. Add onion and garlic; cook 2 to 3 minutes, stirring constantly until onion is crisp-tender.
- 2
Stir in tomatoes, broth, 1 tbsp of basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Use immersion blender to puree, or cool and use blender. If cooled, bring back to “hot”, remove from heat, and add cream and remaining 1 tbsp basil. YUM!
Source: Kristin
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