Tomato soup in a mug

Course Soup

Cuisine American

Keyword fire roasted tomato soup, homemade tomato soup, soup in a mug, tomato soup

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 mugs

Fire-roasted tomato soup simmered on the stove, pureed smooth and finished with cream. Ladle it into mugs to serve.

Ingredients

2 tablespoons Unsalted Butter
1 small Onion Diced
2 cloves Garlic Minced
2 tablespoons Tomato Paste
1 28 ounce can Fire Roasted Tomatoes
1/4 cup Sherry Cooking Wine
1 cup Vegetable Stock
1/2 teaspoon Dried Basil
1/4 teaspoon Salt
Ground Black Pepper To taste
1/4-1/2 cup Heavy Cream To taste

Directions

Melt the butter in a 2-quart saucepan with a lid over medium heat.
Stir in the onion and cook until see-through, about 4-5 minutes.
Add the garlic and cook until it smells fragrant, about 30 seconds.
Mix in the tomato paste and cook until it melts into the pan.
Pour in the tomatoes, wine, and stock, then add the basil, salt and pepper.
Bring to a simmer, turn the heat down, cover, and cook 10-15 minutes.
Blend until smooth with an immersion blender, or work in batches in a regular blender, taking care because the soup is hot.
Stir in the cream right before serving.
Ladle into mugs and serve.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 mugs; Sherry Cooking Wine counted as white wine, Vegetable Stock counted as beef broth. Brands and portions vary, so use it only as an approximation.