Fire Roasted Tomato Soup Recipe from Muir Glen

A few weeks ago I received a super sweet gift from Muir Glen: canned tomatoes, a pretty towel, wood tongues and a spoon, an apron and little packets of olive oil. ♥♥♥

Included in this gift was a recipe for Fire Roasted Tomato Soup. So I made it. And it was awesome.

Fire Roasted Tomato Soup from Muir Glen

Ingredients

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 can can (14 oz) reduced-sodium chicken broth or 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

Directions

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. {I just used a stick blender, and it worked perfectly}
   

The soup was incredibly easy to make, creamy, flavorful and reheated well the next day for lunch.

Of course tomato soup goes really well with grilled cheese sandwich, but I just toasted jalapeno cheese bread :)

Do you make hot soups in Spring and Summer? If yes, what kind of soups do you make?