Cream of Roasted Tomato Soup

This is so simple...it's barely a recipe and just slightly more effort than opening up a can of Campbell's soup.  But the resulting soup is full of flavor and feels fresh: the sweet taste of roasted tomatoes combined with sauteed onions and fresh cilantro.  Like all good tomato soups, it begs for a grilled cheese sandwich, preferably dunked right into the soup.

You make this in the microwave, and then you wonder why microwave cooking has begun to seem so retro and not done.  When I was growing up, my mom and grandmother both had large microwave cookbooks and were constantly exchanging tips about how to cook in there.  My mom still makes the world's best macaroni and cheese in her microwave.  But now it seems like all people do in there is heat up a Lean Cuisine or make popcorn in a bag.

Beth Hensperger's book, Not Your Mother's Microwave Cookbook, is here to change that.  It presents a wonderful collection of microwave recipes that are fresh and contemporary.  The great thing about the microwave is that you can often cook with less fat, and that it cooks so quickly.  I frequently rely on my microwave for vegetable side dishes -- since I'm not usually quite organized enough to get them done on the stove in time for when the main course is recipe.  This book has a great vegetable chapter, and I have already used it frequently.

Cream of Roasted Tomato Soup
from Not Your Mother's Microwave Cookbook, by Beth Hensperger
serves 4


Ingredients:
1 cup chopped onion
1 Tbsp butter or olive oil
1 28oz can fire-roasted diced tomatoes (such as Muir Glen Organic Fire-Roasted Tomatoes) (undrained)
1 14 oz can chicken or vegetable broth
3 Tbsp cilantro leaves, chopped (or try basil or parsley)
1 to 11/2 tsp sugar
1/2 cup heavy cream or half-and-half (fat-free or reduced fat is okay)

Directions:
1. Combine the olive oil (or butter) and onion in a large microwave-safe casserole dish.   Partially cover with lid or plastic wrap, and cook on HIGH for two minutes.
2. Add the tomatoes and their juices, broth, cilantro, and sugar.  Microwave on HIGH for five to six minutes, until steaming hot.
3. Use a handheld immersion blender to puree the soup.  Add the cream.
4. Microwave on HIGH for one to two minutes, until steaming hot.