Fire Roasted Tomato Soup (Printable Version)

A velvety, smokey blend of fire-roasted tomatoes with aromatic vegetables and herbs, finished with optional cream for luxurious richness.

# 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 (optional, to balance acidity)
12 - 1/4 cup heavy cream or coconut cream (optional, for richness)
13 - Fresh basil or parsley, for garnish

# Directions:

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 the natural acidity of the tomatoes.
05 - Use an immersion blender to carefully blend the soup until completely smooth. Alternatively, 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.

# Top Tips:

01 -
  • The fire roasted tomatoes give it this incredible depth that regular canned tomatoes just can't match, like you spent hours charring them yourself over an open flame
  • It's deceptively simple but tastes restaurant worthy, and nobody has to know how easy it really was
  • The soup freezes beautifully so you can double the batch and have comfort food ready for those days when cooking feels like too much
02 -
  • Don't rush the vegetable sauté at the beginning. Taking those extra minutes to soften the onion, carrot, and celery makes a noticeable difference in the final depth of flavor
  • If you're blending hot soup in a regular blender, never fill it more than halfway and remove the center cap to let steam escape, covering the opening with a kitchen towel instead
  • The sugar is completely optional but I've found it helpful when canned tomatoes taste overly acidic, which can vary by brand and season
03 -
  • Taste and season at every stage, not just at the end. I've learned that layering salt throughout the cooking process creates a more complex final dish
  • If your soup seems too thin after blending, let it simmer a bit longer until it reaches your preferred consistency. It will thicken slightly as it cools anyway

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