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Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.
Recipe by MuirGlen
Prep Time
20min
Total Time
50min
Servings
4servings (1 1/3 cups each)
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In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.
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Serve this creamy tomato soup with a grilled cheese sandwich made with Manchego, Gruyère or white Cheddar.
2007 © and ®/™ of Small Planet Foods, Inc.
*Percent Daily Values are based on a 2,000 calorie diet.
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