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Fire Roasted Tomato Soup

Fire Roasted Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 178
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1 1/2 cups vegetable or chicken broth
  • 1 tsp sugar
  • 1/4 tsp salt, plus more to taste
  • 1/4 cup heavy cream, at room temperature
  • Fresh basil or black pepper for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Stir in garlic and smoked paprika, cooking 30 seconds.
  2. Add fire roasted tomatoes with their juices, broth, sugar, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 10 minutes.
  3. Remove from heat and blend with an immersion blender until smooth, about 1 minute. Or carefully blend in batches in a regular blender.
  4. Return pot to low heat, stir in heavy cream until combined and warmed through. Taste for salt, then ladle into bowls and top with basil or pepper.

Notes

If you plan to freeze the soup, leave out the cream and add it after reheating instead. The cream can be stirred into individual bowls when serving if you are making the soup ahead for the week. Let it cool fully before storing.