I don’t like tomatoes, but I’ve developed a strange love for tomato bisque type soups.  Strange girl, but apparently cream does make everything taste better. 😉 Honestly, I couldn’t decide what my opinion was on the fire roasted tomato flavor.  I think I still prefer it non-fire roasted, but I had no trouble finishing while watching House Hunters International in some random countryside!

Fire Roasted Tomato Soup

Serves 2

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 (28 ounce) can fire roasted crushed tomatoes
  • 3/4 cup vegetable broth
  • 1/2 teaspoon granulated sugar
  • fresh cracked black pepper and kosher salt
  • 1/2 cup half and half
  • chopped fresh basil

In a large saucepan, heat olive oil and butter over medium heat. Once butter has melted, add onions and garlic, cook until onion is softened about 5 minutes. Pour in wine and allow to cook for 1 minute. Add in crushed tomatoes, vegetable broth and granulated sugar. Season to taste with salt and pepper.  Bring to a boil. Reduce heat to low.

Stir in 2 tablespoons of soup into half and half to temper it. Slowly stir tempered half and half into soup and allow to simmer for 30 minutes.

At this point, if you would like a smoother soup, use your immersion blender and process until smooth. Or blend in batches in a regular blender.

Sprinkle with fresh basil and serve hot.

Recipe source: Life’s Ambrosia