http://www.schools.utah.gov/cte/documents/facs/cabinet/FoodNutritionI/CR_BreadBowlsAndSoup.doc
Fire Roasted Tomato Soup
from http://changeabletable.com
l large onion, diced
6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)
olive oil
2 - 28 to 32 oz cans tomatoes (I used “ready-cut” to keep it simple)
32 oz bottle fire roasted (or sun-dried) tomatoes (Costco has them for the most reasonable price in larger quantities)
2 - 8 oz cans tomato sauce
2 - 6 oz cans tomato paste
8 cups water (I added 8 - 10 chicken bouillon cubes for more flavor)
2 tsp salt
1/2 tsp pepper
2 cups milk or cream (more if you like a thinner soup)
In a large soup kettle saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.
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