I had fire roasted tomato soup for the first time a few months ago at Newk's Express. It was incredibly good and I hunted for a recipe that I thought would give me a dish close to theirs. None that I found seemed to be right, though, so today I just experimented and came up with my own version. It's not quite as good as the soup at Newk's but it's darn close and a little more playing with it should give me a just as good fire roasted tomato soup.
If you like the look of the soup and want to try it, here's my recipe so far:
1/2 Tablespoon olive oil
1/2 an onion, chopped
2 cloves garlic, finely chopped
2 cans fire roasted diced tomatoes, undrained
12 ounces chicken stock
1 Tablespoon dried whole rosemary
2 teaspoons dried oregano
1/4 teaspoon freshly ground black pepper
a few red pepper flakes
1/4 cup crema mexicana
In a skillet or wok heat the olive oil until it's hot but not smoking. Add the onion and garlic and cook until onion is tender. Reduce heat to a simmer and add the tomatoes and stock. Simmer about 15 minutes then add herbs and black pepper. Reduce heat a little more and very slowly add the crema mexicana and red pepper flakes, stirring constantly. Cook and stir for about five minutes. Serve topped with sour cream or more crema mexicana and whatever cheese you like. I used sour cream and a little parmesan this time but plan to really play with cheeses for this dish.
I think this soup could easily be adapted and a version with black olives, cilantro, chili powder, and cheddar or pepper jack would help make a great fiesta inspired tomato soup. Watch for more experiments with this basic recipe. I promise there will be some!