Fire-Roasted Tomato Soup

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
  • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

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