FIRE ROASTED TOMATOES RECIPE RECIPES

FIRE-ROASTED TOMATO SOUP RECIPE | ALLRECIPES

Fire-Roasted Tomato Soup Recipe | Allrecipes image

This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

Provided by sweetiewoman

Categories Tomato Soup

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro, divided
1 teaspoon white sugar
¼ teaspoon red pepper flakes
½ cup heavy whipping cream

Steps:

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Nutrition Facts : Calories 229.3 calories, CarbohydrateContent 20.5 g, CholesterolContent 40.8 mg, FatContent 14.7 g, FiberContent 2.9 g, ProteinContent 3.4 g, SaturatedFatContent 7.3 g, SodiumContent 795.4 mg, SugarContent 9.2 g

HOW TO FIRE ROAST TOMATOES RECIPE - FOOD.COM

How to Fire Roast Tomatoes Recipe - Food.com image

In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.

Total Time 20 minutes

Prep Time 20 minutes

Yield 1-10 serving(s)

Number Of Ingredients 2

Ingredients

roma tomato, any amount needed (work best because they have dense, meaty flesh and few seeds that hold up well on the grill)
olive oil

Steps:

Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
Use immediately or pack tomatoes in a freezer proof container with juices.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

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