Fire Roasted Tomato Soup

Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.

Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings (1 1/3 cups each)

(188 ratings)

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1	tablespoon butter or olive oil
1	large onion, chopped (1 cup)
2	cloves garlic, finely chopped
2	cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1 3/4	cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
2	tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
1	teaspoon sugar
1/4	teaspoon crushed red pepper flakes
1/2	cup whipping cream

Serve with...

Beef-Pesto Panini
Total Time: 15 min

1.	In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2.	Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
3.	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.
High Altitude (3500-6500 ft): No change.

Serve-With

Serve this creamy tomato soup with a grilled cheese sandwich made with Manchego, Gruyère or white Cheddar.

Nutrition Information:

1 Serving: Calories 190 (Calories from Fat 110); Total Fat 12g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 40mg; Sodium 520mg; Total Carbohydrate 15g (Dietary Fiber 3g, Sugars 9g); Protein 4g Percent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 10%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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