Fire Roasted Tomato Soup

Fire Roasted Tomato Soup


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Tomato soup is the perfect autumn meal. This chunky soup is spicy and creamy, just like your mother used to make!

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Time needed

5 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 3 (14 oz.) cans of fire roasted tomatoes
  • 2 C. chicken stock
  • ½ C. heavy cream
  • 6 tsp. garlic, minced
  • 1 large onion, diced
  • 2 Tbs. olive oil
  • 1 Tbs. red pepper flakes
  • ¼ C. fresh chopped basil
  • Salt and pepper to taste

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Saute the onions and garlic on medium-high for about 3 or 5 minutes. Pour the tomatoes in the pan with the juice. Add the chicken stock and cream. Cook until the soup thickens (about ten minutes). Add the red pepper, basil, salt, and pepper. Use an immersion blender or just blend the soup until it’s smooth.

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