This is the best todiefor fireroasted 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
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
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.
