A comforting and flavorful tomato soup with a hint of fresh herbs, perfect for any occasion.
Heat the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion and minced garlic to the saucepan and sauté until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the fire-roasted tomatoes, vegetable stock, sugar, and red pepper flakes.
Use a wooden spoon to scrape any bits stuck to the bottom of the pan for added flavor.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Cover the saucepan partially to prevent splattering while allowing the soup to reduce slightly.
Remove the saucepan from heat and let the soup cool slightly.
Cooling the soup slightly makes it safer to blend and prevents pressure buildup in the blender.
Blend the soup in batches until smooth, then return it to the saucepan.
Blend in small batches to avoid overfilling the blender, which can cause spills.
Stir in the cream and fresh herbs, then heat gently until warmed through.
Do not boil the soup after adding the cream to maintain its smooth texture.
Serve the soup hot, garnished with additional fresh herbs if desired.
Pair the soup with crusty bread or a side salad for a complete meal.
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