Firehouse Tomato Soup
Warm up your taste buds with Firehouse Tomato Soup, a bold and creamy twist on the classic comfort food. This hearty recipe combines the rich flavors of sweet, slow-simmered tomatoes, smoky paprika, and a fiery kick from red pepper flakes and optional cayenne pepper. Balanced with the indulgent creaminess of heavy cream and a touch of sugar for depth, this soup delivers a perfect blend of heat and comfort in every spoonful. Quick to prepare in just 40 minutes, it’s an ideal choice for weeknight dinners or cozy weekends. Pair it with crusty bread or crunchy croutons, and garnish with fresh basil for a vibrant finish. Whether you're a spice lover or simply crave a flavorful, satisfying soup, Firehouse Tomato Soup will ignite your palate!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned whole peeled tomatoes
- 4 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon smoked paprika
- 0.5 teaspoons red pepper flakes
- 0.25 teaspoons cayenne pepper (optional, for extra heat)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil leaves, chopped (optional, for garnish)
- crusty bread or croutons (optional, for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Pour in the canned whole peeled tomatoes, including their juice, and break them up using a wooden spoon or potato masher.
Stir in the chicken or vegetable broth, smoked paprika, red pepper flakes, cayenne pepper (if using), sugar, kosher salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream and cook for an additional 2-3 minutes over low heat until heated through. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh basil leaves, if desired.
Serve hot with crusty bread or croutons for dipping.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 24% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 10.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 511 mg | 11% | |
*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.
