Recipe: Fire Roasted Tomato Basil Soup

Fire Roasted Tomato Basil Soup

  • Servings: feeds a small army
  • Difficulty: easy
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Here’s what you’ll need:

1 (28-ounce) canned peeled plum tomatoes, roughly chopped, plus juice (I carefully chopped these in my hand directly over the pot before adding.)
2 (14.5 ounce) canned Fire Roasted diced tomatoes
1 medium yellow onion, chopped
6 garlic cloves, minced (If you have access to a farmer’s market with various types of garlic, I highly recommend getting a stronger flavored garlic. If you like garlic, but don’t have access to anything other than a grocery store, consider adding an extra 2-3 cloves.)
1½ Tbsp. unsalted butterFire roasted tomato soup.
2 Tbsp. extra virgin olive oil
2-3 cups fresh basil, chopped
2 cups chicken stock or vegetable stock
Black pepper to taste

In a medium stockpot (8 quart) add the extra virgin olive oil, butter, onions and garlic. Sauté over medium heat for about 10 minutes until onions start to brown. Add all of the tomatoes, basil, and chicken (vegetable) stock. Bring to a boil. Lower heat and simmer uncovered for 40 minutes. Add pepper to taste and enjoy! (Caution soup will be extremely hot, but extremely tasty!)

Leftover idea: The next night add in whole-wheat spiral pasta for a slight twist to the previous night’s dinner!

See entire post with recipe here.

1 thought on “Recipe: Fire Roasted Tomato Basil Soup

  1. Pingback: Fire Roasted Tomato Basil Soup | Ironwoman Diary: Destination Finish Line

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