Fire Roasted Tomato Soup (Printer-Friendly)
A smokey, velvety soup featuring fire-roasted tomatoes, aromatic vegetables, and smoked paprika. Ready in under an hour for comforting meals.
# 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 Steps:
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 - Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer in batches to a standard blender.
05 - Stir in heavy cream or coconut cream if using. Add sugar if desired to balance acidity. Season with salt and black pepper to taste. Simmer an additional 2-3 minutes.
06 - Ladle into bowls and garnish with fresh basil or parsley. Serve hot.
# Expert Hints:
01 -
- The fire-roasted tomatoes bring this gorgeous depth that tastes like you spent all day cooking, even though it comes together in under an hour
- Its one of those rare soups that feels elegant enough for dinner guests but cozy enough for Tuesday night pajama dinners
02 -
- Hot soup expands like crazy in a blender, so never fill it more than halfway and remove the center cap to let steam escape
- The soup thickens as it cools, so if you're reheating leftovers, add a splash of broth or water to loosen it back up
03 -
- If your tomatoes seem too acidic, add the sugar gradually and taste after each pinch
- Fire-roast your own fresh tomatoes by holding them with tongs over a gas burner until the skin blisters