Fire Roasted Tomato Soup
2 medium onions, diced
3 cloves garlic, minced (I used garlic powder...)
olive oil
28 oz can whole tomatoes
14 oz can Muir Glen fire roasted diced tomatoes (I used a generic garlic & herb kind...)
8 oz can tomato sauce
6 oz can tomato paste
4 cups chicken broth
2 tsp salt
1/2 tsp pepper
2 cups whipping cream (can use normal milk or half & half... this is just best)
Saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste as well as water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender, or with immersion blender until desired consistency. (I like it totally creamy, no chunks) Add cream and seasonings and continue to simmer for another 5 or 10 minutes.
thanks Tami and Jon Cefalo for this amazing recipe!
1 comment:
We can attest to the deliciousness of this recipe. We have made it many of times and it really does make the difference to use heavy cream and not just regular old milk. We also found that if you put real parmesan cheese on top it taste great. :D
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