Fire-Roasted Tomato Soup

Name: Fire-Roasted Tomato Soup
Prep time: 15 min
Total time: 50 min
Yield: 8
Ingredients: 2 (28-ounce) cans roasted tomatoes; 1/2 c. cucumber, peeled, seeded, and diced; 3 tbsp. olive oil; 1/2 c. finely chopped yellow onion; 3 cloves garlic, minced; 1/4 c. orange juice; 1 large red bell pepper, membrane removed, finely chopped; 1 tbsp. kosher salt; 1/4 tsp. fresh-ground black pepper; 1/4 tsp. hot-pepper sauce, such as Tabasco; 1 tbsp. minced fresh parsley; 1/4 c. heavy cream; 4 oz. aged manchego cheese, very thinly sliced

Published: Jan 20, 2012

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Yields:

Prep Time:

15 mins

Total Time:

50 mins

Cal/Serv:

123

Preparing this creamy tomato soup is made easy by employing canned fire-roasted tomatoes. Serve with hot, crusty rolls for a satisfying and vitamin-rich lunch.

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Ingredients

2 (28-ounce) cans roasted tomatoes
1/2 cup cucumber, peeled, seeded, and diced
3 Tbsp. olive oil
1/2 cup finely chopped yellow onion
3 cloves garlic, minced
1/4 cup orange juice
1 large red bell pepper, membrane removed, finely chopped
1 Tbsp. kosher salt
1/4 tsp. fresh-ground black pepper
1/4 tsp. hot-pepper sauce, such as Tabasco
1 Tbsp. minced fresh parsley
1/4 cup heavy cream
4 oz. aged manchego cheese, very thinly sliced

Directions

1. Step 1In a blender, add the tomatoes and 1/4 cup cucumber and purée until smooth. Set aside. In a large saucepan over medium-high heat, heat olive oil. Add the onion and cook until translucent -- about 4 minutes. Reduce heat to medium, stir in the garlic, and cook for 2 minutes. Slowly add puréed tomato mixture, orange juice, bell pepper, salt, and black pepper and stir to combine. Continue to cook for 35 minutes. Remove from heat and stir in the hot sauce, parsley, and cream. Serve hot, garnished with the cheese and remaining cucumber.

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