Fire Roasted Tomato Soup (Printable)

Smokey, velvety tomato soup with fire-roasted depth, ready in 45 minutes.

# 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 Steps:

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 carefully blend 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 an additional 2-3 minutes.
07 - Ladle into bowls and garnish with fresh basil or parsley. Serve hot.

# Helpful Tips:

01 -
  • The fire roasted tomatoes create this incredible depth that regular canned tomatoes just cant achieve, almost like you spent all day roasting them yourself
  • It comes together in under an hour but tastes like it simmered all afternoon, making you look like a kitchen wizard without any actual effort
02 -
  • Dont skip the step of draining the canned fire roasted tomatoes or your soup will end up thinner and less intense than you want
  • If you use a regular blender instead of an immersion blender, never fill it more than halfway with hot liquid and remove the center cap to prevent steam pressure explosions
03 -
  • If the soup tastes too acidic before adding cream, start with a half teaspoon of sugar and adjust from there, as too much will make it taste like marinara sauce
  • Coconut cream works surprisingly well as a dairy free alternative and adds a subtle sweetness that plays really nicely with the smoked tomatoes

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