Thursday, January 28, 2016

Fire-Roasted Tomato Soup

If you want to go a step above opening a can of Campbell's tomato soup, this is your recipe.  It takes only slightly longer to prepare and is much creamier and tastier.  I like to serve it with grilled cheese sandwiches.
Note that it didn't all quite fit in my blender, so either do it in two batches or just use an immersion blender.

Fire-Roasted Tomato Soup

2 (28oz.) cans crushed tomatoes
1 (14.5 oz) can fire-roasted diced tomatoes (or Italian diced tomatoes)
1 cup heavy whipping cream
1 1/2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

seasoned croutons

1.  Process all ingredients (except croutons) in a blender until smooth and pour into a large saucepan or use an immersion blender in the saucepan.
2.  Cook over medium heat 15 minutes or until thoroughly heated.  (Do not boil.)

top individual servings with seasoned croutons.  (I like the Texas Toast Cheese & Garlic ones.)

source:  emeals

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