Fire Roasted Tomato Soup

Storage Options

• Refrigeration: Cool the soup completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Freezing: Fire Roasted Tomato Soup freezes exceptionally well. For best results, freeze the soup before adding the heavy cream. Cool the soup completely, transfer it to freezer-safe containers or bags (leaving headspace), and freeze for up to 3 months. Thaw overnight in the refrigerator and stir in the heavy cream and re-season once reheated.
• Reheating: Reheat refrigerated soup gently on the stovetop over medium-low heat, stirring occasionally, until hot.

Summary

Equipment

• Large pot or Dutch oven (3-4 quart)⁶
• Cutting board
• Sharp knife
• Immersion blender or standard high-speed blender⁷
• Ladle

Ingredients

• 1 Tbsp olive oil or butter⁸
• 1 medium yellow onion, chopped⁹
• 3 cloves garlic, minced¹⁰
• 2 (14.5 oz) cans fire-roasted diced tomatoes, undrained¹¹
• 2 cups vegetable or chicken broth¹²
• 1 Tbsp tomato paste
• 1 tsp sugar (or to taste)
• 1/2 tsp dried oregano (optional, for a Mediterranean touch)
• tsp crushed red pepper flakes (optional)¹³
• cup heavy whipping cream¹⁴
• cup fresh basil leaves, chopped (divided)
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat.¹⁵ Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
2. Simmer the Soup Base: Stir in the fire-roasted diced tomatoes (with their juices), vegetable or chicken broth, sugar, dried oregano (if using), and crushed red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to low, cover partially, and let the Fire Roasted Tomato Soup simmer for 15 minutes to allow the flavors to deepen.¹⁶
3. Purée: Remove the pot from the heat.¹⁷ Carefully purée the soup until smooth using an immersion blender directly in the pot.¹⁸ Alternatively, transfer the soup in batches to a standard blender, secure the lid, vent the top to allow steam to escape, cover with a towel, and blend until smooth. Return the puréed soup to the pot.
4. Finish and Season: Return the pot to medium-low heat. Stir in the heavy whipping cream and half of the chopped fresh basil. Heat through for 2-3 minutes, but do not boil. Season generously with salt and pepper to taste.
5. Serve: Ladle the creamy Fire Roasted Tomato Soup into bowls.¹⁹ Garnish with the remaining fresh basil and serve immediately.

Notes

• For a vegetarian or vegan Fire Roasted Tomato Soup, ensure you use vegetable broth.²⁰ To maintain a creamy texture without dairy, substitute the heavy cream with full-fat coconut milk or cashew cream.
• The sugar is crucial to balance the acidity of the tomatoes. Taste your soup after simmering and add more sugar, if needed, before stirring in the cream.
• Adjust the crushed red pepper flakes to control the heat level. A quarter teaspoon provides a gentle background warmth.

Tips for Success

• Don’t Skip the Sauté: Properly cooking the onion and garlic until soft and fragrant is essential for building a deep flavor base for your Fire Roasted Tomato Soup.²¹
• Blend in Batches: If using a standard blender, never fill it more than halfway with hot liquid.²² Hot soup creates steam that can cause the lid to blow off.
• Quality Tomatoes: The Fire Roasted flavor is the star.²³ Use a high-quality brand of fire-roasted canned tomatoes for the best results.

Additional Tips and Variations

• Make it Hearty: For a more substantial meal, stir in cup of cooked small pasta (like orzo or ditalini) or a can of drained and rinsed white beans during the last few minutes of simmering.
• Add More Veggies: Sauté ²⁴ cup of finely chopped carrot and celery along with the onion for an added depth of flavor (a classic mirepoix base).²⁵
• Smoky Heat: Enhance the smoky flavor of the Fire Roasted Tomato Soup by adding ²⁶ teaspoon of smoked paprika during the sauté step.²⁷
• Garnish Ideas: Serve with homemade croutons, a dollop of sour cream or Greek yogurt, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese.

Frequently Asked Questions (FAQ)

Q: Can I make this Fire Roasted Tomato Soup less creamy?

A: Absolutely. Simply reduce the amount of heavy cream used, or omit it entirely for a brothier, chunkier texture. You can also substitute it with milk for a lighter creaminess.

Q: Why are my tomatoes not pureeing completely smooth?

A: This can happen if you are using a lower-power blender or if you didn’t simmer the soup long enough for the tomatoes to fully break down. If you prefer a silken consistency, blend for a longer time or use a high-speed blender.

Q: What is the best side dish to serve with Fire Roasted Tomato Soup?

A: The classic pairing is a grilled cheese sandwich, but it’s also delicious with a fresh side salad, a Caprese sandwich, or crusty bread for dipping.

Conclusion

This simple recipe for Fire Roasted Tomato Soup proves that you don’t need a complicated process or a long list of ingredients to achieve extraordinary flavor. The smoky, complex taste of the fire-roasted tomatoes truly elevates this classic comfort food. It’s a quick, satisfying, and endlessly customizable meal perfect for any day of the week. Enjoy the deep, comforting warmth of your homemade Fire Roasted Tomato Soup—it’s sure to become a cherished recipe in your kitchen!