Fire-Roasted Tomato Soup
Ingredients
2 cans roasted tomatoes
1/2 c. cucumber
3 tbsp. olive oil
1/2 c. finely chopped yellow onion
3 clove garlic
1/4 c. orange juice
1 large red bell pepper
1 tbsp. Kosher salt
1/4 tsp. fresh-ground black pepper
1/4 tsp. hot-pepper sauce
1 tbsp. Minced fresh parsley
1/4 c. heavy cream
4 oz. aged manchego cheese
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.
Instructions
In 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.
Recipe and image courtesy of Fire-Roasted Tomato Soup (countryliving.com)