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Fire Roasted Tomato Soup with Crème Fraiche
- 1 TB extra-virgin olive oil
- 1 cup chopped onion
- 2 garlic clove, finely chopped
- 1 28 oz can diced fire-roasted tomatoes (we like Muir Glen)
- 2 cups vegetable or chicken broth
- 2 TB chopped fresh basil
- 1 tsp red pepper flakes
- 1-2 tsp maple syrup
- ½ cup crème fraiche
In a large soup pot, heat olive oil over medium heat. Add onion and garlic and cook, stirring for a couple of minutes until onion is softened. Stir in the tomatoes and juice, broth of choice, half of the basil, the maple syrup, and red pepper flakes. Bring to a boil and then reduce heat, cover and simmer 15 minutes. Using an immersion blender, puree soup to an even consistency. Alternately, cool slightly and puree in blender in 2 batches and return to pot. Reheat if necessary then remove from heat and swirl in the crème fraiche and remaining basil.
