Well, the only kind of "fire roasted tomatoes" I could find were Rotels (with green chiles). Thank heavens I only used 1 can of those, since they added QUITE a kick! A little too much for my taste - took away from the other flavors. My fault - next time, no heat.
I did puree the mixture with hand blender and I definitely like it that way.
Had a 12 oz. package of frozen cheese tortellini, which didn't seem to be enough for that amount of liquid. I pre-cooked the tortellini.
Will make it again with either Muir Glen fire roasted tomatoes or just regular diced tomatoes.
Lee
Creamy Tomato and Basil Soup with Cheese Tortellini
http://www.food.com/recipe/creamy-tomato-basil-tortellini-soup-331489
Ingredients
I did puree the mixture with hand blender and I definitely like it that way.
Had a 12 oz. package of frozen cheese tortellini, which didn't seem to be enough for that amount of liquid. I pre-cooked the tortellini.
Will make it again with either Muir Glen fire roasted tomatoes or just regular diced tomatoes.
Lee
Creamy Tomato and Basil Soup with Cheese Tortellini
http://www.food.com/recipe/creamy-tomato-basil-tortellini-soup-331489
Ingredients
-
- olive oil
- 2 garlic cloves ( chopped)
- 1 small onion ( chopped)
- 2 (15 ounce) cans diced fire-roasted tomatoes
- 2 (10 3/4 ounce) cans campbell's tomato soup
- 2 (10 ounce) cans milk ( use soup can)
- 10 fresh basil leaves, chopped or 1 tablespoon dried basil
- 1 (14 1/2 ounce) cans chicken broth
- 3 tablespoons Italian-style tomato paste
- 1/2 cup light cream or 1/2 cup half-and-half
- 1/4 cup grated parmesan cheese
- 1 (9 ounce) packages cheese tortellini
- Coat soup pan with olive oil. Add onion and garlic and saute till soft.
- Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.
- Add chicken broth and stir in tomato paste till blended.
- Simmer for 20 minutes
- Add light cream and parmesan cheese.
- Add tortellini and cook till tender (at least 15 minutes).