Recipe by sweetiewoman
"This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor."
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vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans
fire-roasted diced tomatoes
chopped fresh cilantro, divided
red pepper flakes
heavy whipping cream
Delicious! I only puréed half of it. Enjoyed the thicker texture
Really tasty... I subbed greek yogurt for the cream... this dish is good with or w.o this added
Had to make a few alterations due to health issues. Used gluten free broth. I have to be dairy free so I used coconut cream. Cilantro tastes like soap to my husband and me, so left that out. Used a bit of Stevia instead of sugar to keep simple carbs down. Tasted wonderful!
Loved i! Very versatile would may be consider roasting some red bell peppers, adding a little more stock. The blender stick worked well for pureeing soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Fire-Roasted Tomato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 132
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