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.