When the weather turns chilly, nothing warms the soul quite like a bowl of fire-roasted tomato soup. This elevated take on the classic comfort food brings a subtle smokiness and depth that regular tomato soup simply can’t match.
While traditional tomato soup can sometimes feel a bit basic, this hearty version incorporates charred vegetables and fresh herbs to create a rich, complex flavor that tastes like it simmered all day – even though it comes together in just 45 minutes.
Why You’ll Love This
- Ready in under an hour but tastes slow-simmered
- Naturally gluten-free and can easily be made dairy-free
- Perfect make-ahead meal that freezes beautifully
- Rich and filling enough to be a main course
- Uses pantry staples with just a few fresh ingredients
Ingredients
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and tomato paste, cook for 1 minute until fragrant.
- Pour in fire-roasted tomatoes and vegetable broth. Add dried herbs.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree until smooth.
- Stir in heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes before serving.
Tips & Variations
- Make it dairy-free by substituting coconut cream for heavy cream
- Add a pinch of red pepper flakes for extra heat
- For extra richness, add a parmesan rind while simmering
- No immersion blender? Let soup cool slightly and use a regular blender in batches
- Fresh herbs can replace dried – use 1 tablespoon fresh for every teaspoon dried
Serving Suggestions
Serve this robust soup with a grilled cheese sandwich for the ultimate comfort meal. For a lighter option, pair with a fresh green salad and crusty bread for dipping. Top with fresh basil, a swirl of cream, or homemade croutons for extra texture.
Notes
- Stores in the refrigerator for up to 4 days
- Freeze for up to 3 months in an airtight container
- Soup will thicken as it cools; thin with broth when reheating if needed
FAQs
- Can I use regular diced tomatoes? Yes, though the soup won’t have the same smoky flavor. Try adding 1/4 teaspoon smoked paprika to compensate.
- Is this soup vegetarian? Yes, when made with vegetable broth. Use chicken broth if preferred.
- Can I make this in a slow cooker? Yes, combine all ingredients except cream and cook on low for 6-8 hours. Blend and add cream before serving.
- Why is my soup too thin? Simmer uncovered for an extra 5-10 minutes to reach desired thickness.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Steps
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and tomato paste, cook for 1 minute until fragrant.
- Pour in fire-roasted tomatoes and vegetable broth. Add dried herbs.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree until smooth.
- Stir in heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes before serving.
Notes
- Stores in the refrigerator for up to 4 days
- Freeze for up to 3 months in an airtight container
- Soup will thicken as it cools; thin with broth when reheating if needed
