Fire Roasted Tomato Soup (Printable)

A smokey, velvety tomato soup with fire-roasted depth and aromatic herbs

# 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

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5-6 minutes until vegetables are softened and fragrant.
02 - Stir in minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until aromatic, being careful not to burn the garlic.
03 - Add fire-roasted tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes to develop depth of flavor.
04 - Stir in sugar if using to balance acidity. Taste and adjust seasoning as needed.
05 - Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, transfer soup in batches to a standard blender, blending until smooth.
06 - Stir in heavy cream or coconut cream if using. Season with salt and black pepper to taste. Simmer for an additional 2-3 minutes to heat through.
07 - Ladle hot soup into serving bowls. Garnish with fresh basil or parsley leaves. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The smoky depth from fire-roasted tomatoes creates restaurant-quality flavor in under an hour
  • It freezes beautifully, so you can always have homemade soup ready for busy weeknights
  • The recipe is incredibly forgiving and adaptable to whatever you have in your pantry
02 -
  • Always drain the canned tomatoes slightly before adding them, otherwise the soup will be too thin
  • Hot soup expands dramatically when blended, so never fill your blender more than halfway full
  • The soup thickens as it cools, so aim for a slightly thinner consistency than you'd prefer
03 -
  • Use an immersion blender if possible to avoid transferring hot soup and dirtying extra dishes
  • If the soup seems too thick after blending, add more broth one tablespoon at a time
  • A splash of balsamic vinegar added at the end creates another layer of complexity

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