Fire Roasted Tomato Soup
Dive into a bowl of comfort with this irresistible Fire Roasted Tomato Soup, where smoky, charred notes from fire-roasted tomatoes meet the creamy richness of heavy cream. Infused with aromatic garlic, sautéed onions, and a hint of smoked paprika, this velvety soup delivers layers of bold, rustic flavor in every spoonful. Quick and easy to make, it simmers to perfection in just 30 minutes, making it an ideal choice for busy weeknights or cozy weekends. The addition of fresh basil leaves as a garnish provides a vibrant, herbaceous finish. Pair this hearty soup with crusty bread or a gooey grilled cheese sandwich for a soul-satisfying meal. Whether you're looking for a simple lunch or a comforting starter, this fire-roasted tomato soup recipe is a guaranteed crowd-pleaser. Perfect for lovers of smoky tomato soups, creamy recipes, and quick homemade meals.
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Recipe Information
Ingredients
- 28 ounces fire-roasted tomatoes
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 4 large garlic cloves
- 2 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoons sugar
- 1 teaspoons dried basil
- 0.5 teaspoons smoked paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 5 leaves fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion and sauté it in the pot until softened and translucent, about 5 minutes.
Mince the garlic and add it to the pot. Stir for 1-2 minutes until fragrant, being careful not to burn it.
Add the fire-roasted tomatoes (with their juice), vegetable broth, sugar, dried basil, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Stir occasionally.
Use an immersion blender to purée the soup until smooth (or carefully transfer the soup in batches to a blender and purée).
Stir in the heavy cream and let the soup warm through for another 2-3 minutes over low heat.
Taste the soup and adjust seasoning if needed by adding more salt or pepper.
Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve hot.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 40.4 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
