Are you looking for a delightful and flavorful soup to warm your soul on a chilly day? Look no further than our collection of irresistible recipes for fresh fire roasted tomato soup! This classic dish combines the smoky sweetness of roasted tomatoes with a velvety broth, creating a comforting and satisfying experience. Whether you prefer a smooth and creamy texture or a rustic, chunky soup, our curated recipes have something for everyone. Let's embark on a culinary journey to discover the best ways to prepare this delectable soup, using only the freshest ingredients and simple techniques.
Let's cook with our recipes!
FIRE ROASTED TOMATO SOUP
Organic fire roasted tomatoes and a touch of cream make tomato soup extraordinary.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 9 g, TransFat 0 g
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
FIRE-ROASTED TOMATO SOUP
This "souped up" dish is my take on a traditional tomato soup. Fire-roasted tomatoes add a bit of heat and you can load it up with cheddar cheese, sour cream and bacon. - Cathy Hall, Lyndhurst, Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 341 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 809mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 2g fiber), Protein 15g protein.
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
FRESH FIRE ROASTED TOMATO SOUP
Deliciously warm and comforting, but so simple! And it is low fat too. This is an adptation of a recipe I saw on the Fat Free Vegan Kitchen website. The author of the site mentions using the Muir Glenn brand of organic Fire Roasted Tomatoes, which is what I used when I made this. I believe this recipe is WW Core, if the sugar is not added
Provided by Kozmic Blues
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 37.8, Fat 0.2, SaturatedFat 0.1, Sodium 157.2, Carbohydrate 8.8, Fiber 1.9, Sugar 4.4, Protein 1.4
FIRE ROASTED TOMATO SOUP
Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor us Cilantro. Prep time does not include time to make Recipe #399692 as I had some in the freezer.
Provided by Debbwl
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 191.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 23.5, Carbohydrate 13.9, Fiber 3.2, Sugar 8.1, Protein 3
FIRE-ROASTED TOMATO SOUP
This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.
Provided by sweetiewoman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g
FIRE-ROASTED TOMATO MINESTRONE
This vegetarian minestrone soup was created to accommodate special Christmas dinner guests who don't eat meat. It was so good we all enjoyed it. This can also be cooked on the stove for two hours on low simmer. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 8 servings (about 3 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine the first 9 ingredients. Add tomatoes and beans; pour in broth. Cook, covered, on low until vegetables are tender, 4-6 hours. , Stir in pasta; cook, covered, on low until pasta is tender, 30-40 minutes. Stir in spinach before serving. If desired, top with shredded Parmesan.
Nutrition Facts : Calories 175 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
Tips:
- Choose ripe, flavorful tomatoes for the best flavor. Look for tomatoes that are heavy for their size and have a deep red color.
- Roast the tomatoes at a high temperature to caramelize the sugars and bring out their natural sweetness. 400-425°F (200-220°C) is a good temperature range.
- Add a variety of herbs and spices to the soup to give it more flavor. Some good options include basil, oregano, thyme, garlic, and red pepper flakes.
- If you want a creamy soup, you can add a dollop of heavy cream or sour cream at the end of cooking.
- Serve the soup with a grilled cheese sandwich, croutons, or a salad.
Conclusion:
Fire roasted tomato soup is a delicious and easy-to-make soup that's perfect for a quick and healthy lunch or dinner. It's also a great way to use up leftover tomatoes. With its smoky flavor and creamy texture, this soup is sure to be a hit with everyone who tries it.
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