Fire Roasted Tomato Soup
5 (1)

During the Summer, I start thinking and planning and craving soups to make during the chilly weather from Fall through Winter. It is also the time I look forward to my sister’s Vegetable Soup and her Tortellini Soup. We are less than a month into Fall now and I have already made 5 different soups. And I have about a dozen more in my head to make – some new ones to try this year and others are old standbys.

If you did not grow up on Tomato Soup, you did not grow up right. That and Chicken Noodle Soup were my mother’s way of comforting and curing what ails you. But Fire Roasted Tomato Soup takes your childhood soup to a different level. It is so delicious and could not be easier; and you may have most of the ingredients in your pantry. Here is how I make it.

Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 cup of diced onions, sprinkle with salt and cook until translucent – 5 – 7 minutes. Add 3 minced cloves of garlic and cook for 1 minutes. Then add 1 6-ounce can of tomato paste, 1 8-ounce can of tomato sauce, 2 14.5-ounce cans of fire roasted tomatoes, 1 28-ounce can of diced tomatoes, 3 cups of chicken stock and 1 cup of water. Stir, bring to a boil over high heat, stir again, cover, reduce heat to low and simmer for 30 minutes. Occasionally, give it a stir.

After 30 minutes, add 1 teaspoon of salt, ¾ teaspoon of pepper and 1 cup of heavy cream. Stir and continue to simmer for about 10 minutes. Ladle into bowls and serve with a dollop of sour cream.

What is tomato soup without grilled cheese sandwiches? In this picture, I made paninis with Gouda cheese, but you do you. Enjoy!

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