Fire Roasted Tomato Soup

Fire roasted tomatoes and a touch of cream add a richness to this tomato soup.


  • 1 tbsp (15 mL) butter or olive oil
  • 1 large onion, chopped (about 1 cup/250 mL)
  • 2 cloves garlic, finely chopped
  • 1 can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
  • 1 2/3 cups (400 mL) reduced-sodium chicken broth or vegetable broth
  • 2 tbsp (30 mL) chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley, divided
  • 1 tsp (5 mL) sugar
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1/2 cup (125 mL) whipping cream


  • In 3-quart (3 L) 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, broth, 1 tablespoon (15 mL) of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; 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 (15 mL) basil.
50 Minutes