Fire Roasted Tomato Basil Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
1 Tablespoon unsalted butter
1-2 Tablespoon of Extra virgin olive oil
2-3 cloves of garlic, minced
1 can (28 ounces) fire roasted diced tomatoes ( I prefer Muir Glen)
1 cup and 3/4 cup chicken broth
1 tablespoon, chopped basil
1 tablespoon, chopped parsley
1 sweet yellow onion, chopped
3/4 teaspoon, white sugar
1/4 teaspoon, crushed red pepper flakes
2 tablespoon to 1/4 cup, heavy whipping cream
Heat in a dutch oven the olive oil and butter. Add the onion and let saute for about 3 minutes. Add garlic and salt and pepper.
Stir in tomatoes, broth, basil, red pepper flakes, salt and sugar and bring to a boil.
Cover and reduce heat to simmer for about 17 minutes. Taste and adjust seasoning if needed.
Remove from heat and let cool for about 10 minutes.
Use immersion blender to blend to your favorite consistency.
Add cream in slowly to get it to the creaminess you desire.
Great served with grilled cheese!