Fire Roasted Tomato Soup (Printable)
Smokey, velvety soup with fire-roasted tomatoes, aromatic vegetables, and creamy richness ready in 45 minutes.
# 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)
12 - 1/4 cup heavy cream or coconut cream (optional)
13 - Fresh basil or parsley for garnish
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in minced garlic, smoked paprika, and dried 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 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 2-3 minutes.
07 - Ladle into bowls and garnish with fresh basil or parsley. Serve hot.
# Expert Tips:
01 -
- The fire-roasted tomatoes do all the heavy lifting, giving you restaurant depth with almost zero effort
- It comes together in under an hour but tastes like it simmered all day
02 -
- Blending hot soup requires caution, never fill your blender more than half full and vent the lid with a towel
- The sugar is optional but can save a batch if your tomatoes are particularly acidic
03 -
- If the soup seems too thick after blending, add more broth a little at a time until you reach your preferred consistency
- Fresh basil added at the very end brightens everything, while a drizzle of olive oil on top looks restaurant worthy