Fire Roasted Tomato Soup (0 Star)

I almost didn't post this recipe because my picture is kind of lame--more of an afterthought to our consumption. But then I decided to post it because this soup is so awesome and I didn't want to wait until the next time I make it to try to get a good picture.

This is the best tomato soup I have ever tasted. It is creamy and flavorful with a slight kick. And it is full of vegetables, so it's a great way to get more good wholesomeness into yourself.

It is Picky Palate's creation and is excellent as written. However, I am posting it below with changes that I made due to ingredients that I had on hand and also because I took the easy road and made it a little differently (easier). A little flavor may have been sacrificed my way, but only the very keen palate would notice, I think!



Creamy Fire Roasted Tomato and Bacon Soup

28 oz can Muir Glen Fire Roasted Diced Tomatoes or 28 oz fresh tomatoes and a couple of dashes of liquid smoke
1 medium or large onion, peeled and cut into fourths
3 medium carrots, peeled and cut into fourths
2 stalks celery, trimmed and cut into fourths
1 Serrano pepper, stem trimmed off
4 cloves fresh garlic, peeled, or 1 1/2 teaspoons garlic powder
¼ cup flour
1 teaspoon dried basil
1/3 cup bacon bits (I buy the bags from Costco) or you can cook 12 strips of bacon and then crumble (save half for garnish)

42 oz chicken broth

Few pinches of salt to taste
¼ teaspoon fresh ground black pepper
1 Cup half and half or heavy cream

Additional bacon bits to garnish

1. Place the first 8 ingredients into a blender in the order listed above. Puree until smooth.

2. Put the vegetable puree into a large pot and add the chicken broth. Heat to a boil and then simmer on low, uncovered, stirring occasionally for 15-20 minutes.

3. Add salt to taste, pepper, and cream, and stir until heated through. Allow flavors to combine on a medium-low heat for about 5 minutes and then serve with bacon bits sprinkled on top.

Click here for the original recipe.