Fire Roasted Tomato Soup

Recipe by Debbwl
READY IN: 50mins


  • 1
    tablespoon olive oil
  • 1
    large onion, chopped
  • 2
    garlic cloves, finely chopped
  • 2
    (14 1/2 ounce) cans fire roasted diced tomatoes, undrained
  • 2
    cups roasted vegetable stock, this is the one we think has the best flavor and adds the most to this soup <a href="">Roasted Vegetable Stock</a>
  • 2
    tablespoons chopped fresh basil leaves or 2 tablespoons cilantro leaves
  • 1
    teaspoon sugar
  • 14
    teaspoon crushed red pepper flakes (more or less depending on taste)
  • 12
    cup whipping cream


  • In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
  • Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
  • In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.