Fire Roasted Tomato Soup

Fire Roasted Tomato Soup

Last Friday night I celebrated January birthdays with "the girls."  

I have already shared with you the yummy orange cake that we had for dessert.

For dinner we did soup, salad and bread.

I LOVE Paradise Cafe's Fire Roasted Tomato soup.  It's one of my favorite places to have lunch.

So, I decided  to try and find a copy cat recipe for it.

I searched and searched and compared, and the recipe that I settled on was from a fellow blogger at 

{the cottage nest}.

topped with sour cream and tortilla strips

I think I was most excited to use my soup tureen. My Mom gave this to me for Christmas years ago. 

It sits up on my kitchen soffett, and gets dusted, but rarely used.

my white porcelain soup tureen

When I got it down and washed it up to take to the dinner, my youngest daughter 

(who doesn't miss a thing!)

Says "hey wait!  You never use that for us!!" 

Guess I will have to break out the good stuff every once in a while! :)

Fire Roasted Tomato Soup

adapted from {the cottage nest}

1 large onion, diced

6 cloves garlic, minced

Olive oil for sauteing

2- 28 ounce cans of *San Marzano whole tomatoes

1- 28 ounce can of *Muir Glen Organic fire roasted tomatoes

2 - 8 ounce cans of tomato sauce

2 - 6 ounce cans of tomato paste 

2 - 32 ounce containers of chicken stock

3 teaspoons of sea salt

1 teaspoon of white pepper

4 cups milk (I used Vitamin D)

tortilla strips

sour cream

Saute onions and garlic in olive oil until translucent.  Add tomatoes, paste, sauce and chicken stock.

Bring to boil, cover and reduce heat and simmer for about 30 minutes. 

Remove from heat and puree in a blender until tomatoes are desired consistency.

Add milk and seasonings and cook for another 15 minutes on low.

Serve topped with tortilla strips (the ones that you find for salads) and sour cream.

I suggest a crusty bread, too!!

* I found the San Marzano tomatoes and the Muir Glen tomatoes at Super Target.