With a deep, rich tomato flavor and garnish of crème fraîiche and thin strips of fresh basil leaves, this soup not only tastes delicious but is pretty enough to serve for any holiday celebration. This soup can be served as first course before a big meal or if you prefer, fill up your bowls and make a meal of it.
Fire-Roasted Tomato Soup
Prep Time: 45 minutes
Start to Finish: 45 minutes
1 small onion, finely chopped (1/2 cup)
1 tablespoon olive oil
2 cups Progresso® chicken broth (from 32-oz carton)
2 cans (28 oz each) Muir Glen fire diced roasted tomatoes
1 jar (12 oz) roasted red peppers, drained
2 tablespoons honey
½ teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
9 tablespoons crème fraîche or sour cream (from 7 oz container)
½ cup thinly sliced fresh basil leaves
In 3-quart saucepan over medium heat, cook and stir onion in olive oil about 5 minutes or until onion is soft and just starting to turn golden brown. Add broth; bring to a boil over high heat. Reduce heat; simmer 5 minutes.
Meanwhile, in blender container, pour in 1 can of the tomatoes and peppers. Cover; blend on medium speed 10 seconds or until smooth stopping blender frequently to scrape sides. Pour mixture into saucepan with onion mixture. Repeat with remaining can of tomatoes.
Add honey, salt and red pepper to tomato mixture; bring to a boil over high heat, stirring frequently. Reduce heat; simmer uncovered, stirring often, 10 to 15 minutes or slightly thickened.
Spoon soup into serving bowls. Spoon crème fraîche into small bowl; stir well. Drizzle in circles over top of soup. Garnish with basil leaves.
9 first course servings (1 cup each) or 6 main dish servings (1 ½ cups each)
Tip: Crème fraîche is an aged, thickened cream with a slightly tangy, nutty flavor and velvety rich texture. It can be added to sauces and soups because it can be boiled without curdling.