Fire Roasted Tomato Soup is a bowl of warmth and comfort with a bold, smoky flavor that sets it apart from regular tomato soup. The fire-roasted tomatoes add depth, while the creamy texture makes it irresistibly rich. This easy, one-pot recipe is perfect for chilly evenings, lazy weekends, or when you crave something simple yet satisfying.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz / 410 g) can fire-roasted diced tomatoes
- 2 medium potatoes, peeled and diced (optional for thickness)
- 1 cup heavy cream (or half-and-half for lighter texture)
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup shredded cheddar or mozzarella (optional, for extra creaminess)
Instructions
- Sauté aromatics:
In a large pot, heat butter or olive oil over medium heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. - Add tomatoes and potatoes:
Stir in the fire-roasted tomatoes and diced potatoes. Cook for 3–4 minutes, letting the flavors blend. - Add broth and seasonings:
Pour in vegetable or chicken broth, then add basil, oregano, salt, pepper, and red pepper flakes. Bring to a gentle boil. - Simmer:
Reduce heat and let simmer for 20–25 minutes, until the potatoes are tender and the soup thickens slightly. - Blend (optional):
For a smoother texture, use an immersion blender to puree the soup to your desired consistency. - Add cream and cheese:
Stir in heavy cream and shredded cheese (if using). Let simmer another 3–5 minutes, stirring until creamy and heated through. - Serve:
Ladle into bowls, top with extra cheese or fresh basil, and serve warm with crusty bread or grilled cheese sandwiches.
Kitchen Equipment Needed
- Large soup pot or Dutch oven
- Immersion blender (or regular blender)
- Wooden spoon
- Measuring cups and spoons
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on low heat.
- Reheat: Gently warm on the stove or in the microwave — stir well before serving.
Recipe Tips
- For extra smokiness, add a pinch of smoked paprika.
- Want it vegan? Replace butter with olive oil and cream with coconut milk.
- For a thicker soup, let it simmer uncovered for a few extra minutes.
- Top with homemade croutons or crispy bacon bits for added crunch.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, roast fresh tomatoes in the oven until blistered, then use them in place of the canned version.
Can I make this soup without cream?
Absolutely. Substitute with coconut milk, cashew cream, or even plain milk for a lighter texture.
What pairs best with this soup?
Classic grilled cheese, garlic bread, or a side salad makes the perfect combo.
Conclusion
This Fire Roasted Tomato Soup is creamy, flavorful, and deeply comforting — a true hug in a bowl. Perfect for cozy nights in or quick weeknight dinners, it’s sure to become one of your favorite go-to recipes. Serve it hot, smoky, and with a side of buttery toast — and watch it disappear fast!
