Fire Roasted Tomato Soup (Printable)
Smokey, velvety tomato soup with fire-roasted depth. 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
12 - 1/4 cup heavy cream or coconut cream
13 - Fresh basil or parsley, for garnish
# How to Prepare:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5-6 minutes until vegetables soften and become 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 mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes to develop flavors.
04 - Stir in sugar to balance the tomato acidity if desired. Taste and adjust seasoning as needed.
05 - Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, transfer soup in batches to a standard blender and blend until velvety.
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 meld flavors.
07 - Ladle hot soup into serving bowls. Garnish with freshly chopped basil or parsley and serve immediately.
# Expert Advice:
01 -
- The smoked paprika and fire-roasted tomatoes create layers of flavor that develop beautifully as the soup simmers
- This recipe comes together in under an hour but tastes like it simmered all day
- It's incredibly versatile—perfect as a standalone meal or an elegant first course for dinner parties
02 -
- When blending hot soup, never fill the blender more than halfway and always remove the center piece of the lid to allow steam to escape—cover the opening with a kitchen towel instead to prevent dangerous pressure buildup.
- Fire-roasting your own tomatoes is worth trying at least once. Char them directly over a gas flame or on a hot grill until the skins blister and blacken, then let them cool before peeling.
03 -
- If you prefer a chunkier soup, blend only half the mixture and stir it back into the pot for texture variation.
- For extra smoky depth, add a strip of bacon to the pot while sautéing the vegetables, then remove it before blending—the rendered fat adds incredible depth.