One way of roasting tomatoes for this recipe is to rub some olive oil on the tomatoes and cook them on the open flame, on the griddle, in the oven on broil mode or a barbecue grill. The blackened bits on the tomatoes add to the intense smoky flavor. Or if you are rushed for time, you can do what I did here. Use a can of fire roasted tomatoes for a quick soup that is ready in minutes and is full of hearty flavor @sarchakra
COOK TIME: 15 mins
PREP TIME: 5 mins
YIELDS: Serves or makes 4
- Fire roasted tomatoes 793g (I used Muir Glen Organic Fire Roasted Crushed tomatoes)
- Olive oil 3 tbsp
- Light brown sugar 1 tbsp
- Minced onion flakes 1 tbsp
- Garlic powder 2 tsp
- Black pepper 2 tsp
- Dried sweet basil 2 tsp
- Red pepper crushed 2 tsp
- Cream 4 tbsp
- Baby spinach few leaves cut into strips for garnish
- Heat olive oil. Add onion flakes, garlic powder and crushed red pepper. Let it sizzle. Add the can of fire roasted tomatoes.
- Add salt, pepper, dried basil and cook covered in a simmering heat for 10-12 minutes.
- Cool the mixture. Blitz in a blender.
- Put the mixture back in the pan. Let it come to a boil. Mix in cream. Stir. Turn the heat off.
- Serve with some strips of baby spinach.
This soup is best served with some crostini, bread sticks or some sourdough bread.
The sauce is great to use on pizza crust too. Just reserve some BEFORE you add the cream to use like you would use a marinara on pizza or in pasta.
This is a thick sauce. I personally like to have a thick soup. You can add some water to dilute it slightly if you want.