Fire-Roasted Diced Tomato Soup
Warm up with this easy fire-roasted tomato soup recipe, packed with smoky flavor and simple ingredients. Perfect for cozy meals with a grilled cheese on the side.
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Servings: 8
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 TSP butter
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 cans 14.5 oz each fire-roasted diced tomatoe s
- 2 cups vegetable broth or chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional, for a little heat
- 1 teaspoon sugar to balance the acidity
- 1 tsp spicy chili crisp optional but adds a lot!
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half optional for creaminess
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in the fire-roasted diced tomatoes (with their juices), broth, basil, oregano, red pepper flakes (if using), and sugar. Stir well.
- Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup or leave it as is. Add butter.
- Stir in the heavy cream if using, and season with salt and black pepper to taste.
- Simmer for an additional 5 minutes, then remove from heat.