Fire Roasted Tomato Soup (Printable View)

Smokey, velvety tomato soup with fire-roasted flavors. Ready in 45 minutes, vegetarian and gluten-free.

# What You’ll 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
12 - 1/4 cup heavy cream or coconut cream
13 - Fresh basil or parsley for garnish

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5-6 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until aromatic, being careful not to burn the garlic.
03 - Add fire-roasted tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes to develop flavor.
04 - Add sugar if desired to balance the natural acidity of the tomatoes. Stir until dissolved.
05 - Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, transfer soup in batches to a standard blender, covering lid with towel to prevent splatters.
06 - Stir in heavy cream or coconut cream if using. Season with salt and black pepper to taste. Simmer for an additional 2-3 minutes to incorporate flavors.
07 - Ladle hot soup into serving bowls. Garnish with fresh basil or parsley leaves. Serve immediately while hot.

# Expert Tips:

01 -
  • The fire-roasted tomatoes do all the heavy lifting, delivering that slow-cooked depth in just 30 minutes
  • It freezes beautifully, so you can double the batch and always have something comforting on hand
  • The optional cream makes it feel restaurant-fancy, but it's equally satisfying without it
02 -
  • Drain the canned tomatoes thoroughly, or you'll end up with soup that refuses to thicken no matter how long you simmer it
  • An immersion blender saves so much hassle and mess—if you make soup often, it's worth every penny
  • The soup thickens as it cools, so if it seems slightly too thin while hot, don't panic
03 -
  • Roasting your own tomatoes over a gas flame until the skin blisters adds incredible depth, though canned ones work perfectly well
  • A splash of sherry or balsamic vinegar stirred in at the end adds a bright note that balances the smoke
  • If you want it ultra-smooth without any bits, pass it through a fine-mesh sieve after blending

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