Best 8 Fire Roasted Tomato Soup Recipes

FIRE-ROASTED TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

FIRE-ROASTED TOMATO AND PEPPER SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.
• Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.
• Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer.
• Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.
• Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

FIRE ROASTED TOMATO SOUP

Steps:

• In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.

FIRE ROASTED TOMATO SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

FIRE ROASTED TOMATO BASIL SOUP

Steps:

• In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
• Add the chopped garlic and heat with the onion for about four minutes.
• Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
• With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
• When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
• Now it's time to get out your blender.
• With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
• After the soup is smooth, pour the soup back into the original pan and check for consistency.
• Serve with a small sprinkle of the reserved bail as a garnish.
• Excellent with crusted bread or toasted crostinis.
• Enjoy!

FIRE-ROASTED TOMATO SOUP

Steps:

• In a large saucepan, combine the soup, milk and tomatoes; cook over medium heat until heated through, stirring occasionally. Top servings with sour cream, cheese and bacon bits.

FIRE-ROASTED TOMATO BASIL SOUP

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
• Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
• Stir in basil. Cook about 1 minute, stirring constantly.

FRESH FIRE ROASTED TOMATO SOUP

Steps:

• Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
• When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
• Simmer on very low heat for 10 minutes.
• Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
• Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
• Taste the soup, and if it is too acidic, add a little sugar to taste.
• Serve with some chopped fresh basil.