A surprisingly quick 20-minute tomato soup stocked with flavor from the fire roasted tomatoes. A bit of sugar and cream to level out the acidity. It’s perfect for weeknights but tastes like the weekend.
- 1 sweet onion, sliced
- 3 cloves garlic, sliced
- 2 tbsp. olive oil
- 2 tsp. kosher salt, divided
- 2 23oz. jars Muir Glen Fire Roasted Tomatoes
- 2 c. water
- 2 tbsp. pure cane sugar
- 1/2 tsp. dried oregano
- cracked pepper, to taste
- 1/2 c. heavy cream
- fresh basil
- splash of cream
- In a stock pot, add sliced onions, oil, and 1/4 teaspoon of the salt. Turn to medium heat and cook for about 5 minutes or until softened, stirring occasionally. In the last 30 seconds, add in the garlic.
- Add remaining salt, Muir Glen Fire Roasted Tomatoes, water, sugar, oregano, and cracker pepper. (Tip: use the markings on the side of the tomato jar to measure out water. See image above for reference.) Cook on medium heat for an additional 10 minutes. Stir occasionally.
- Add cream to soup. Using either a high-powered blender or an immersion blender, blitz soup until completely smooth, 30 seconds to a minute.
- Taste and check texture. If it’s just right, it’s ready for a ladle. If it needs a bit of love, return to low heat and adjust. Too acidic? Try adding a tiny bit more sugar. Too thick? Add a bit more water until desired texture is reached.
- Serve with a splash of cream and fresh basil if desired.