FAIRWAY, KS (KCTV) -
Fire Roasted Tomato Soup 2 -15 oz. cans fire roasted tomatoes 1 - 10.75 oz. can tomato puree 1 carton Chicken or Vegetable Broth, low sodium 1/2 medium onion, diced 3-5 cloves of garlic, chopped 1 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Tomato paste 1 tsp. Garlic powder 1 tsp. Onion powder 1/2 tsp. dried oregano 1/2 tsp. dried basil salt and pepper 2 tsp. Balsamic Vinegar Fresh basil, torn or chopped for finishing the soup Directions: In a large soup pot, saute the diced onion and garlic in the olive oil over medium heat. Once the onions are translucent and the garlic is fragrant but not dark, add in the tomato paste and stir it in to combine completely. Let cook for 1 minute then add in the 2 cans of undrained fire roasted tomatoes. Stir to combine. Season with salt and pepper. Add the can of tomato puree and stir. Pour in 1.5 - 2 cups of chicken or vegetable broth until the soup is at your desired consistency. Season with garlic and onion powders, the dried herbs and salt and pepper. Taste and season accordingly. Let simmer over medium to medium low heat until cooked through. Sweeten with 1 tsp. of sugar. Add the balsamic vinegar, taste and season as needed with salt and pepper. Blend until smooth, unless you like it chunky. Garnish with freshly torn or chopped basil!
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