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fire roasted tomato soup
Sheri

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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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Pan

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in the fire-roasted diced tomatoes (with their juices), broth, basil, oregano, red pepper flakes (if using), and sugar. Stir well.
  4. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to let the flavors meld.
  5. 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.
  6. Stir in the heavy cream if using, and season with salt and black pepper to taste.
  7. Simmer for an additional 5 minutes, then remove from heat.