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

Make this soup when time is short and you are looking for a hot, delicious soup. Pairs perfectly with a grilled cheese sandwich (try Gruyere)!

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.