Fire-Roasted Tomato Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion , chopped
• 3 cloves garlic , minced
• 2 cups vegetable broth , such as Penzy's®
• 2 cans fire-roasted diced tomatoes , 14.5 ounce
• 2 tablespoons chopped fresh cilantro , divided
• 1 teaspoon white sugar
• 0.25 teaspoons red pepper flakes
• 0.5 cups heavy whipping cream

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.

2. 2

   Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

3. 3

   Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.

4. 4

   Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.