Fire Roasted Tomato Soup (Printer-Friendly)

Smokey, velvety tomato soup with fire-roasted flavor. 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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté 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 acidity.
05 - Use an immersion blender to carefully blend until 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 from fire-roasted tomatoes transforms ordinary soup into something restaurant-worthy
  • It comes together in under an hour but tastes like it simmered all day
  • The texture is impossibly velvety without any fancy techniques
02 -
  • Let the soup cool slightly before blending if using a standard blender, hot soup can explode from the pressure
  • The sugar might seem strange but it balances acidity perfectly, especially with canned tomatoes
  • This soup actually tastes better the next day, make it ahead if you can
03 -
  • Char your own tomatoes by holding them over a gas flame with tongs until blistered, then peel
  • A splash of sherry or balsamic vinegar added at the end creates restaurant-worthy complexity

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