Fire Roasted Tomato Soup with Homemade Croutons

Fire Roasted Tomato Soup with Homemade Croutons

by Pam on February 10, 2013

I was sent a lovely gift package from Muir Glen[1] which included several cans of their delicious tomatoes, an amazing bag from Fleabags[2] (that I absolutely LOVE), a wooden “lazy” spoon and  a pair of salad tongs by Jonathan’s Spoons[3] that are so beautifully made, an awesome apron from Raw Materials Design[4], and a bottle of some really delicious olive oil by California Olive Ranch[5]. 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 crouton[6]s and it was so delicious. We all, kids included, loved this soup.

Make the homemade croutons – see recipe here[7].

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 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.



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Save[9]



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
1 28oz 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
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 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

 

References

  1. ^ Muir Glen (www.muirglen.com)
  2. ^ Fleabags (fleabg.com)
  3. ^ Jonathan’s Spoons (www.woodspoon.com)
  4. ^ Raw Materials Design (www.rawmaterialsdesign.com)
  5. ^ California Olive Ranch (www.californiaoliveranch.com)
  6. ^ homemade crouton (www.gordon-ramsay-recipe.com)
  7. ^ homemade croutons – see recipe here (www.gordon-ramsay-recipe.com)
  8. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  9. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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