Fire-roasted Tomato Soup

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth (such as penzy's®)
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 2 tablespoons chopped fresh cilantro, divided
• 1 teaspoon white sugar
• 1/4 teaspoon red pepper flakes
• 1/2 cup heavy whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat olive oil in a large saucepan over medium heat. cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• pour tomato mixture into a blender no more than half full. cover and hold lid in place; pulse a few times before leaving on to blend. puree in batches until smooth and return to the saucepan.
• put pureed soup over medium heat and cook until hot, about 5 minutes. stir remaining tablespoon cilantro and the heavy cream into the soup.