Fire Roasted Tomato Soup with Homemade Croutons
Servings 6
Equipment
- Large Dutch oven
- Fine Sieve Strainer
- Immersion Blender or Blender
Ingredients
- 1 tbsp olive oil
- ½ 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
- 3½ cups of chicken broth
- 2 tbsp tomato paste
- 2 tsp sugar more if desired
- Sea salt and freshly cracked pepper
- ¼ cup of milk
- Homemade croutons see recipe link above
Instructions
- Coat a large Dutch oven with olive oil. Add the onions, carrots, and celery, cover with a lid, and 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, and 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 or a blender until creamy and smooth.
- Pour soup through a fine strainer, pushing with a spoon to remove all the liquid, 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 thicker and heartier soup, skip this step.
- Pour the milk or cream into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
- Ladle into serving bowls and top with homemade croutons and serve immediately. Enjoy.