Fire Roasted Tomato Soup

Vegetarian
Gluten Free
Health score
2%
Fire Roasted Tomato Soup
50 min.
4
219kcal

Suggestions


Warm up your soul with a bowl of our delightful Fire Roasted Tomato Soup, a perfect blend of rich flavors and comforting textures. This vegetarian and gluten-free recipe is not only easy to prepare but also packed with wholesome ingredients that will tantalize your taste buds. Imagine the aroma of sautéed onions and garlic wafting through your kitchen, setting the stage for a delicious meal that’s ready in just 50 minutes!

Using Muir organic fire roasted diced tomatoes, this soup boasts a smoky depth that elevates the classic tomato flavor to new heights. The addition of fresh basil and a hint of crushed red pepper flakes adds a vibrant touch, making each spoonful a delightful experience. Whether you’re serving it as a starter, a snack, or a comforting main dish, this soup is versatile enough to fit any occasion.

With only 219 calories per serving, you can indulge guilt-free while enjoying the creamy richness from the whipping cream that rounds out the dish beautifully. Perfect for cozy nights in or as a crowd-pleasing antipasti at your next gathering, this Fire Roasted Tomato Soup is sure to become a favorite in your recipe repertoire. So grab your apron, and let’s get cooking!

Ingredients

  • tablespoon olive oil 
  • cup onion chopped
  • cloves garlic finely chopped
  • 29 oz canned tomatoes diced fire roasted organic undrained canned
  • 1.8 cups chicken broth reduced-sodium (from 32-oz carton)
  • tablespoons basil fresh italian chopped (flat-leaf)
  • teaspoon sugar 
  • 0.3 teaspoon pepper red crushed
  • 0.5 cup whipping cream 

Equipment

  • bowl
  • sauce pan
  • blender

Directions

  1. In 3-quart saucepan, melt butter over medium heat.
  2. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
  3. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes.
  4. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
  5. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
  6. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture.
  7. Heat over medium heat until hot.
  8. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

Nutrition Facts

Calories219kcal
Protein9.14%
Fat60.48%
Carbs30.38%

Properties

Glycemic Index
49.27
Glycemic Load
1.67
Inflammation Score
-7
Nutrition Score
5.7508695747541%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2mg
Kaempferol
0.26mg
Myricetin
0.04mg
Quercetin
8.15mg

Nutrients percent of daily need

Calories:218.55kcal
10.93%
Fat:14.93g
22.98%
Saturated Fat:7.53g
47.07%
Carbohydrates:16.88g
5.63%
Net Carbohydrates:14.52g
5.28%
Sugar:8.47g
9.41%
Cholesterol:33.62mg
11.21%
Sodium:359.55mg
15.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.08g
10.15%
Vitamin A:1350.21IU
27%
Calcium:99.57mg
9.96%
Fiber:2.35g
9.41%
Vitamin C:7.49mg
9.08%
Iron:1.54mg
8.55%
Vitamin B3:1.51mg
7.57%
Vitamin K:7.53µg
7.17%
Phosphorus:63.06mg
6.31%
Vitamin B2:0.1mg
5.97%
Vitamin E:0.84mg
5.62%
Potassium:186.91mg
5.34%
Vitamin B6:0.09mg
4.58%
Manganese:0.09mg
4.53%
Copper:0.08mg
4.06%
Vitamin D:0.48µg
3.17%
Vitamin B12:0.15µg
2.51%
Folate:9.55µg
2.39%
Magnesium:8.32mg
2.08%
Selenium:1.34µg
1.91%
Vitamin B1:0.03mg
1.87%
Zinc:0.27mg
1.82%
Vitamin B5:0.14mg
1.37%