Fire Roasted Tomato Soup (Printable)

Smokey, velvety tomato soup with fire-roasted depth. Ready in 45 minutes for cozy evenings.

# 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 onion, carrot, and celery. Cook 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 puree 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.

# Expert Advice:

01 -
  • The smoky depth makes it taste like it simmered all day even though it takes less than an hour
  • Its the kind of soup that makes people ask whats your secret
02 -
  • Do not skip blending the soup completely smooth because that texture is everything
  • The cream is optional but it transforms this from good to restaurant quality
03 -
  • If the soup seems too thick after blending, add more broth a little at a time
  • Use coconut cream for a dairy free version that tastes just as rich

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