Roasted Garlic-Tomato Soup

Submitted by LARavenscroft

"A recipe that I found on the back of Muir Glen tomatoes. This makes a really nice soup for lunch and is very quick and easy. The recipe calls for 1/4 cup of whipping cream added at the end. I don't always use it depending on my mood."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 4 cups
• Serves: 4

ingredients

• 1 tablespoon oil
• 1 cup onion, chopped
• 1 (14 1/2 ounce) can diced tomatoes (used fire roasted with garlic, undrained)
• 2 cups chicken broth (or vegetable broth)
• 1 tablespoon fresh basil, chopped
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄4 cup whipping cream

directions

1. In a 2-qt saucepan, heat oil over medium heat.
2. Add onion and cook and stir 5 minutes.
3. Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
4. Reduce heat; cover and simmer 10 minutes.
5. Remove from heat; uncover and cool for 15 minutes.
6. Place mixture in blender, cover and blend until smooth.
7. Return to sauce pan and stir in cream, if using.
8. Heat through until hot.

Reviews

[*Parsley*]

Very good "express" recipe for tomato soup. Wonderful flavor. I let this simmer for a bit longer than listed. I agree that the heavy cream really isn't necessary. I did use fat free half and half and that was terrific. I garnished with some shaved parmesan cheese. Thanx for posting!