We recently went to a local restaurant and had a Fire Roasted Tomato Soup that we loved! (Don't let the name scare you off - it is not spicy at all! - I don't do spicy.) We have been hunting for a similar recipe. I found this one and it is pretty close. It is a wonderful tomato soup recipe that has a rich full-bodied flavor. We like it a lot. Very easy to make too.
At the restaurant, they add a swirl of sour cream into your bowl. We did the same. This is great served with Parmesan rolls ( see below) or with grilled sharp cheddar sourdough sandwiches.
2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (she found these at Fresh Market - I used Muir Glen fire roasted ones)
14 oz can Muir Glen fire roasted diced tomatoes (She found these at Target)
8 oz can tomato sauce
6 oz can tomato paste Italian style
2 cans chicken broth
1/2 c water
2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
2 c milk
In a dutch oven saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce, and paste as well as broth and water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree with an immersion blender or in a blender until desired consistency. ( I like mine slightly chunky) Add milk and seasonings and continue to simmer for another 5-10 minutes.
The original recipe raved about the San Marzano tomatoes and she said they were worth getting. I use the Muir Glen fire-roasted tomatoes for both. On America's Test Kitchen, they swore by that brand of tomatoes. They are a little more expensive, but that's about the only thing that costs much in this soup, so I figured we could do it.
At the restaurant, they add a swirl of sour cream into your bowl. We did the same. This is great served with Parmesan rolls ( see below) or with grilled sharp cheddar sourdough sandwiches.Fire Roasted Tomato Soup
original recipe by Jen Kershner
2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (she found these at Fresh Market - I used Muir Glen fire roasted ones)
14 oz can Muir Glen fire roasted diced tomatoes (She found these at Target)
8 oz can tomato sauce
6 oz can tomato paste Italian style
2 cans chicken broth
1/2 c water
2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
2 c milk
In a dutch oven saute onion in olive oil until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce, and paste as well as broth and water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree with an immersion blender or in a blender until desired consistency. ( I like mine slightly chunky) Add milk and seasonings and continue to simmer for another 5-10 minutes.
The original recipe raved about the San Marzano tomatoes and she said they were worth getting. I use the Muir Glen fire-roasted tomatoes for both. On America's Test Kitchen, they swore by that brand of tomatoes. They are a little more expensive, but that's about the only thing that costs much in this soup, so I figured we could do it.
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