Soup Essentials Awesome Fire Roasted Tomato Soup Recipes

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FIRE ROASTED TOMATO SOUP



Fire Roasted Tomato Soup image

Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1/2 cup whipping cream

Steps:

  • In 3-quart 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 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 basil.

Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 9 g, TransFat 0 g

FIRE-ROASTED TOMATO SOUP



Fire-Roasted Tomato Soup image

This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

Provided by sweetiewoman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro, divided
1 teaspoon white sugar
¼ teaspoon red pepper flakes
½ cup heavy whipping cream

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.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g

FIRE-ROASTED TOMATO SOUP



Fire-Roasted Tomato Soup image

This "souped up" dish is my take on a traditional tomato soup. Fire-roasted tomatoes add a bit of heat and you can load it up with cheddar cheese, sour cream and bacon. - Cathy Hall, Lyndhurst, Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 6

2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (one 12 ounces, one 5 ounces) evaporated milk
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/4 cup sour cream
1/4 cup shredded cheddar cheese
2 tablespoons bacon bits

Steps:

  • In a large saucepan, combine the soup, milk and tomatoes; cook over medium heat until heated through, stirring occasionally. Top servings with sour cream, cheese and bacon bits.

Nutrition Facts : Calories 341 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 809mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 15g protein.

FIRE ROASTED TOMATO SOUP



Fire Roasted Tomato Soup image

Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor us Cilantro. Prep time does not include time to make Recipe #399692 as I had some in the freezer.

Provided by Debbwl

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
2 (14 1/2 ounce) cans fire roasted diced tomatoes, undrained
2 cups roasted vegetable stock, this is the one we think has the best flavor and adds the most to this soup Roasted Vegetable Stock
2 tablespoons chopped fresh basil leaves or 2 tablespoons cilantro leaves
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (more or less depending on taste)
1/2 cup whipping cream

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.

Nutrition Facts : Calories 191.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 23.5, Carbohydrate 13.9, Fiber 3.2, Sugar 8.1, Protein 3

FIRE-ROASTED TOMATO MINESTRONE



Fire-Roasted Tomato Minestrone image

This vegetarian minestrone soup was created to accommodate special Christmas dinner guests who don't eat meat. It was so good we all enjoyed it. This can also be cooked on the stove for two hours on low simmer. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 8 servings (about 3 quarts).

Number Of Ingredients 15

1 medium sweet onion, chopped
1 cup cut fresh green beans
1 small zucchini, cubed
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes
1 can (15 ounces) cannellini beans, rinsed and drained
1 carton (32 ounces) vegetable broth
1 cup uncooked small pasta shells
1 cup chopped fresh spinach
Shredded Parmesan cheese, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. , Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.

Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.

FRESH FIRE ROASTED TOMATO SOUP



Fresh Fire Roasted Tomato Soup image

Deliciously warm and comforting, but so simple! And it is low fat too. This is an adptation of a recipe I saw on the Fat Free Vegan Kitchen website. The author of the site mentions using the Muir Glenn brand of organic Fire Roasted Tomatoes, which is what I used when I made this. I believe this recipe is WW Core, if the sugar is not added

Provided by Kozmic Blues

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

cooking spray
1 medium onion, chopped
1 stalk celery, chopped
1 (14 1/2 ounce) can diced fire-roasted tomatoes
1 (14 1/2 ounce) can fire-roasted tomatoes, crushed
1 1/2 cups vegetable broth
1 tablespoon oregano
1 teaspoon rosemary, crushed between your fingers
4 roasted garlic cloves
1 tablespoon minced parsley or 1 tablespoon chopped basil
salt and pepper
1/2-1 teaspoon sugar (if needed)

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.

Nutrition Facts : Calories 37.8, Fat 0.2, SaturatedFat 0.1, Sodium 157.2, Carbohydrate 8.8, Fiber 1.9, Sugar 4.4, Protein 1.4

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