Sunday, December 25, 2011

Fire Roasted Tomato Soup

Fire Roasted Tomato Soup

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.