Fire-Roasted Tomato Soup

Name: Fire-Roasted Tomato Soup
Total time: 50
Yield: 4
Ingredients: 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; ¼ teaspoon red pepper flakes; ½ cup heavy whipping cream

Recipe by sweetiewoman from allrecipes.com

50 Mins.

Ingredients

4 servings

•

1 tablespoon olive oil
•

1 large onion, chopped
•

3 cloves garlic, minced
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2 cups vegetable broth (such as Penzy's®)
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2 (14.5 ounce) cans fire-roasted diced tomatoes

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2 tablespoons chopped fresh cilantro, divided
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1 teaspoon white sugar
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¼ teaspoon red pepper flakes
•

½ cup heavy whipping cream

Instructions

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.