Fire-Roasted Tomato Soup

This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 229 Calories

Ingredients

• ½ cup heavy whipping cream
• 1 teaspoon white sugar
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 2 tablespoons chopped fresh cilantro, divided
• 2 cups vegetable broth (such as Penzy's®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.