Fire Roasted Tomato Soup
A homemade tomato soup that is loaded with fire roasted tomatoes, fresh basil, white wine, garlic and a little half and half for good measure.
Servings 4 Servings
Ingredients
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.
- Just before serving sprinkle with chopped fresh basil.
- Serve hot.
Notes
I'll get you the recipe for the panini I served with this next week but in the mean time check out my Yummy Cheesy Goodness Grilled Cheese Sandwich or my Grilled Three Cheese Sandwich. Both are equally perfect for dunking. Then pick out your favorite book, grab the softest blanket you can find, curl up and enjoy!