FIRE ROASTED VEGETABLE SOUP RECIPES RECIPES

Name: Fire-Roasted Tomato Vegetable Soup
Prep time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons canola oil; 2 cups chopped zucchini; 1-1/2 cups chopped carrots; 1 cup chopped yellow onion; 1-1/2 teaspoons smoked paprika; 1/4 teaspoon ground red pepper; 1 cup Birds Eye® Sweet Kernel Corn; 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained; 2 cups Hunt's® Tomato Sauce; 2-1/2 cups water; 1/2 cup shredded Parmesan cheese

FIRE-ROASTED TOMATO VEGETABLE SOUP | READY SET EAT

Fire-Roasted Tomato Vegetable Soup | Ready Set Eat image

A flavor-packed tomato soup made with fire-roasted tomatoes and lots of fresh zucchini, carrots and onion, seasoned with smoked paprika and ground red pepper for a little zip

Provided by ReadySetEat

Total Time 45 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
2 cups chopped zucchini
1-1/2 cups chopped carrots
1 cup chopped yellow onion
1-1/2 teaspoons smoked paprika
1/4 teaspoon ground red pepper
1 cup Birds Eye® Sweet Kernel Corn
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2 cups Hunt's® Tomato Sauce
2-1/2 cups water
1/2 cup shredded Parmesan cheese

Steps:

Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, carrots and onion; cook 10 minutes or until vegetables are tender, stirring occasionally.
Add paprika and red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes for flavors to blend.
Ladle soup into bowls; sprinkle with cheese.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 159

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 Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

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

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