Soup Essentials Awesome Fire Roasted Tomato Soup Recipes

FIRE-ROASTED TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

FIRE ROASTED TOMATO SOUP

Steps:

• In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.

SOUP ESSENTIALS: AWESOME FIRE-ROASTED TOMATO SOUP

Steps:

• 1. PREP/PREPARE
• 2. Bisque versus Soup A "traditional" bisque (traditional being the operative word in this sentence), is made from shellfish (lobster, crab shrimp, etc.). However, times change, and things evolve. Today, you can go into many restaurants, and order tomato bisque. Which, according to purists is essentially a cream of tomato soup. It is kind of like putting lipstick on a pig... What has that to do with this recipe? Probably nothing, but now you know the rest of the story.
• 3. While making this soup, I tried regular milk, half & half, and heavy cream. I felt that the regular milk did not have enough punch, and the heavy cream overwhelmed the tomato taste... half & half won the day. FYI: You can leave the half & half out of the recipe, and it still tastes pretty dang good.
• 4. Do not forget to bake your garlic before adding it. If you have never baked garlic, you are missing out on a nice treat. Here is a recipe, if you need one: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. The tomatoes for this recipe will determine the final taste and quality. I am using Muir Glen, Organic, Fire Roasted tomatoes; however, there are a lot of good brands out there... just make sure that they are fire roasted.
• 6. This soup freezes really well; however, if you choose to freeze it, then do not add the half & half. When you defrost it, warm it up, and add it before serving. That will make it taste SUPER fresh.
• 7. Gather your Ingredients (mise en place).
• 8. Add the butter to a saucepan, or heavy-bottomed pot, over medium heat.
• 9. After the foaming subsides, add the onions, and stir until they just begin to soften, about 3 - 4 minutes.
• 10. Add the celery and carrots, then stir for about 2 minutes.
• 11. Add the garlic, and stir for about 30 seconds.
• 12. I do not have a photo for this step (my bad); however, add the tomato paste, and the remainder of the dry spices (with the exception of the sugar), and stir to combine, about 2 - 3 minutes.
• 13. Chef's Note: It goes without saying (so I am going to say it anyway)... At no time during this cooking process will you allow the veggies to brown or, heaven forbid, burn. We just want them softened, so they can give up their yummy flavors to the soup.
• 14. Add the tomatoes, and the sugar.
• 15. Reduce the heat, and allow the mixture to barely simmer.
• 16. Continue to simmer for 30 minutes.
• 17. Chef's Note: During this time, the liquid will reduce, and the flavors of the veggies and spices will blend in with the tomatoes. Be careful and make is a very low, slow simmer.
• 18. After 30 minutes, add the chicken stock, and continue to slow simmer for an additional 15 minutes.
• 19. Add the contents of the saucepan to a blender, and blend until completely smooth, return to the pot, and add the half & half, and the lemon juice.
• 20. Chef's Note: If you want the soup to be a little chunky, then only blend half the soup... up to you.
• 21. Bring the soup up to serving temperature over low heat, about 5 minutes.
• 22. PLATE/PRESENT
• 23. Serve with a dollop of sour cream, some parmesan, and maybe some fresh basil. Enjoy.
• 24. Keep the faith, and keep cooking.

FRESH FIRE ROASTED TOMATO SOUP

Steps:

• Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
• When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
• Simmer on very low heat for 10 minutes.
• Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
• Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
• Taste the soup, and if it is too acidic, add a little sugar to taste.
• Serve with some chopped fresh basil.

FIRE ROASTED TOMATO BASIL SOUP

Steps:

• In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
• Add the chopped garlic and heat with the onion for about four minutes.
• Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
• With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
• When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
• Now it's time to get out your blender.
• With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
• After the soup is smooth, pour the soup back into the original pan and check for consistency.
• Serve with a small sprinkle of the reserved bail as a garnish.
• Excellent with crusted bread or toasted crostinis.
• Enjoy!