Fire Roasted Tomato Soup with Homemade Croutons

I was sent a lovely gift package from Muir Glen which included several cans of their delicious tomatoes, an amazing bag from Fleabags (that I absolutely LOVE), a wooden “lazy” spoon and  a pair of salad tongs by Jonathan’s Spoons that are so beautifully made, an awesome apron from Raw Materials Design, and a bottle of some really delicious olive oil by California Olive Ranch. Talk about an amazing gift package!! I sure love the perks of being a food blogger! Thank you SO MUCH for the amazing gifts – I really appreciate each and every one of them.

On with the recipe. I grabbed a large can of the fire roasted tomatoes I was sent by Muir Glen and decided to make a simple batch of tomato soup. I loved the flavor the fire roasted tomatoes gave to this soup – they seemed to give it a richer flavor than regular tomatoes. I topped each bowl of soup with homemade croutons and it was so delicious. We all, kids included, loved this soup.

Make the homemade croutons – see recipe here.

Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.

Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.

 


Fire Roasted Tomato Soup with Homemade Croutons

Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients:

2 tsp olive oil
1/2 sweet yellow onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
3 cloves of garlic, minced
1 28 oz can of diced fire roasted tomatoes
3 1/2 cups of chicken broth
2 tbsp tomato paste
2 tsp sugar (more if desired)
Sea salt and freshly cracked pepper
1/4 cup of milk
Homemade croutons (see recipe link above)

Directions:

Make the homemade croutons – see recipe link above.

Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the can of fire roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.

Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a a thicker and heartier soup, skip this step. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed. Top with homemade croutons and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net