Fire Roasted Tomato Soup

While canned tomato soup is a favorite, this home made version will be an even bigger hit. It’s a quick recipe and really great on those chilly winter nights to keep you warm. Served with a grilled ham and cheese anybody will love it.

4 Tablespoons unsalted butter
1 medium onion – finely chopped
1 medium carrot – finely chopped
1 celery rib – finely chopped
2 cloves garlic – finely chopped
3 tablespoons flour
4 cups chicken stock or canned broth (low sodium)
two 14 ½ oz can diced fire roasted tomatoes – drained
3 tablespoons tomato paste
2 teaspoons sugar
½ cup heavy cream – can use milk if you don’t have heavy cream
cayenne pepper
½ cup croutons (for garnish)

1. Melt 2 tbsp of butter
2. Add chopped onion, carrot, celery and garlic
3. Brown for 5 minutes
4. Sprinkle flour – incorporate for about 1 minute
5. Add chicken stock, tomato paste, tomatoes and sugar
6. Bring to a boil
7. Then cook partially covered over medium heat until vegetables are tender approx 15 minutes
8. Transfer half of soup to blender and puree until smooth – or use immersion blender until smooth
9. Add cream and heat the soup up again
10. Season with salt, pepper, cayenne
11.Swirl in remaining butter



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