Wednesday, 9 April 2014

Fire-Roasted Tomato Soup

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 (28 ounce) can fire roasted crushed tomatoes
  • 3/4 cup vegetable broth
  • 1/2 teaspoon granulated sugar
  • fresh cracked black pepper and kosher salt
  • 1/2 cup half and half
  • chopped fresh basil

  1. In a large saucepan heat olive oil and butter over medium heat. Once butter has melted add onions and garlic, cook until onion is softened about 5 minutes. Pour in wine and allow to cook for 1 minute. Add in crushed tomatoes, vegetable broth and granulated sugar. Season to taste with salt and pepper. Bring to a boil. Reduce heat to low.
  2. Stir in 2 tablespoons of soup into half and half to temper it. Slowly stir tempered half and half into soup and allow to simmer for 30 minutes.
  3. At this point, if you would like a smoother soup, use your immersion blender and process until smooth. Or blend in batches in a regular blender.
  4. Just before serving sprinkle with chopped fresh basil.
  5. Serve hot.
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