When the mercury starts dropping and the days get shorter and shorter, there is nothing better than a big bowl of hot, hearty soup. This Fire Roasted Tomato Soup is easy to make and will fit the bill perfectly for lunch or dinner.
The only prep is to gather your ingredients, chop up an onion and open some cans. It really is that easy to prepare!
The onion gets browned in some butter first. The tomato paste is added next and browned up a bit as well. Once the paste is a nice dark color, the remaining ingredients (not the cream!) gets added to the pot and the entire soup then simmers for about 35 to 40 minutes.
Once it's simmered and the flavors are melded together, the pot is taken off of the heat and cream is added. The sprigs of thyme and bay leaf can be fished out and then just let it cool for a little while.
The mix needs to be blended and I prefer to use a hand held immersion blender. It allows for the heat to escape so that the mixture stays blending and contained.
If you do use a blender, let the mixture cool a little longer and begin with quick pulses. If you pour hot liquid into a blender, cap it and buzz it on high, you will get a volcanic explosion of hot liquid ALL over your kitchen. I can't begin to dissect why that is so, but trust me - you don't want to do it!
Once the mixture is blended, the soup can be dished into bowls and served alongside hot, gooey grilled cheese sandwiches.
We've even gone so far as to dip the sandwiches into the soup. It has a nice, thick consistency that will keep the soup adhering to your sandwich so that makes it fun to eat.
Of course, it's delicious all by itself, too - so if you are in the mood for a delicious soup - try this Fire Roasted Tomato Soup tonight! You'll be glad you did!
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