Fire Roasted Tomato Soup (Printable View)

Smokey, velvety tomato soup with fire-roasted depth, ready in 45 minutes.

# What You Need:

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

06 - 3 cups vegetable broth

07 - 1 tablespoon olive oil

08 - 1/2 teaspoon smoked paprika

09 - 1/2 teaspoon dried thyme

10 - Salt and black pepper, to taste

11 - 1 teaspoon sugar (optional, to balance acidity)

12 - 1/4 cup heavy cream or coconut cream (optional, for richness)

13 - Fresh basil or parsley, for garnish

01 - In a large pot, heat the olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.

02 - Stir in the minced garlic, smoked paprika, and thyme. Cook for 1 minute until aromatic.

03 - Add the fire-roasted tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer, uncovered, for 20 minutes.

04 - Add sugar if desired to balance acidity.

05 - Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer in batches to a standard blender.

06 - Stir in heavy cream or coconut cream if using. Season with salt and black pepper to taste. Simmer an additional 2-3 minutes.

07 - Ladle into bowls and garnish with fresh basil or parsley. Serve hot.

01 -

The fire-roasted tomatoes bring this incredible depth that feels like you spent hours tending a pot
Its the kind of soup that makes people pause after their first spoonful and ask what you did differently

02 -

Never fill a blender more than halfway with hot soup, and remove the center cap to let steam escape
The sugar is purely optional, but some canned tomatoes are aggressively acidic and need that tiny bit of balance

03 -