Fire Roasted Tomato Soup (Print)

Rich, smokey tomato soup blending fire-roasted flavors into a velvety bowl of comfort.

# What You Need:

→ Vegetables

01 - 2 pounds fire-roasted tomatoes, drained
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Liquids

06 - 3 cups vegetable broth
07 - 1 tablespoon olive oil

→ Seasonings & Add-Ins

08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - Salt and black pepper, to taste
11 - 1 teaspoon sugar (optional)
12 - 1/4 cup heavy cream or coconut cream (optional)
13 - Fresh basil or parsley, for garnish

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in minced garlic, smoked paprika, and thyme. Cook for 1 minute until aromatic.
03 - Add fire-roasted tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
04 - Add sugar if desired to balance acidity.
05 - Use an immersion blender to blend soup until smooth, or transfer in batches to a standard blender.
06 - Stir in heavy cream or coconut cream if using. Season with salt and black pepper to taste. Simmer 2-3 minutes.
07 - Ladle into bowls and garnish with fresh basil or parsley. Serve hot.

# Expert Tips:

01 -
  • The fire-roasted tomatoes create an incredible depth of flavor that tastes like you spent all day caramelizing vegetables
  • It comes together in under 45 minutes but tastes like it simmered for hours
  • The texture is impossibly silky and luxurious without needing any fancy techniques
02 -
  • Blending hot soup requires caution whether using an immersion blender or transferring to a standard blender
  • Tasting before adding the sugar is important since some canned tomatoes are sweeter than others
  • The soup continues to thicken slightly as it sits, so adjust consistency with a splash more broth if needed
03 -
  • Use an immersion blender to avoid transferring hot liquid and create less cleanup
  • Let the soup cool slightly before blending if using a standard blender to prevent pressure buildup

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