Way better than the stuff you get in a can...

Fire Roasted Tomato Soup

Inspiration: Karen Zaccharias Gifford

Ingredients:

• l/2 large onion, chopped
• 3 cloves garlic, minced
• olive oil
• 1 can diced tomatoes
• 1 can fire roasted tomatoes
• 1 can tomato sauce
• 1 can tomato paste
• 4 c chicken broth
• 1 tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp crushed red pepper flakes
• ½ tsp onion powder
• 4 leaves fresh basil
• 2 cups milk or cream
• Parmesan cheese

Directions:

1. In a large soup kettle, saute onion in olive oil until almost translucent. Add garlic and continue to saute for one minute. 
2. Add tomatoes, sauce, paste, and chicken broth. Bring to a boil, cover and reduce heat to simmer for 30 minutes. 
3. Puree about 1/3 of soup at a time in blender until desired consistency. We like to have a few chunks in our soup so we only puree about 2/3 of it, if you don't like chunks puree all of the soup until creamy.
4. Add milk or cream and seasonings, and continue to simmer for another 5 or 10 minutes. Sprinkle Parmesan cheese on top and serve!