There's regular tomato soup, and then there's fire roasted tomato soup—a deeply flavored bowl that tastes like it came from a restaurant kitchen rather than your own stovetop. The secret? Fire-roasted tomatoes, which are charred over open flames before canning, giving them an unmistakable smoky sweetness that transforms everything they touch.
Combined with caramelized onions, smoked paprika, and a touch of cream, this soup achieves a complexity that belies its simple preparation. In just 30 minutes, you'll have a soul-warming bowl that proves the best flavors often come from fire.
Why This Recipe Works
The magic of fire roasted tomato soup lies in layering smoky flavors at every turn. Starting with deeply caramelized onions builds a sweet foundation, while smoked paprika amplifies the charred notes from the tomatoes. A touch of sugar balances any lingering acidity, and cream rounds everything into velvety smoothness. The result is bold yet refined—comfort food with sophistication.
Ingredient Notes
- Fire-roasted tomatoes: Look for brands that specify "fire-roasted" on the label. Muir Glen and Hunt's both make excellent versions. Don't substitute regular diced tomatoes—you'll lose the signature smoky character.
- Smoked paprika: This Spanish spice (pimentón) adds another layer of smokiness. Hot or sweet varieties both work well depending on your heat preference.
- Caramelized onions: Don't rush this step! Taking 10-12 minutes to properly caramelize the onions develops deep sweetness that becomes the soup's backbone.
- Heavy cream: Creates silky richness. For lighter versions, use half-and-half or full-fat coconut cream.
Step-by-Step Guide
- Caramelize the aromatics. Heat olive oil over medium heat and cook diced onions for 10-12 minutes, stirring occasionally until deeply golden and sweet. Add garlic and spices, cooking until fragrant.
- Build the base. Stir in tomato paste for concentrated flavor, then add the fire-roasted tomatoes and broth. The tomato juices contain essential smoky flavor, so include everything.
- Simmer and blend. Let the soup bubble for 15 minutes to meld flavors, then blend until completely smooth. An immersion blender works perfectly right in the pot.
- Finish with cream. Off the heat, stir in cream, sugar, and seasonings. The residual heat warms everything through without scorching the dairy.
Serving Suggestions
Fire roasted tomato soup pairs beautifully with crusty bread for dipping—sourdough or a rustic baguette are ideal. For a heartier meal, serve alongside grilled cheese sandwiches with smoked gouda or sharp cheddar. A simple arugula salad with balsamic dressing provides fresh contrast to the soup's richness.
Variations
- Extra smoky: Add 1/4 teaspoon liquid smoke or char fresh tomatoes under your broiler before adding.
- Spicy version: Increase cayenne to 1/2 teaspoon or add a minced chipotle pepper in adobo.
- Vegan fire roasted: Replace cream with full-fat coconut cream and use vegetable broth. Equally delicious!
- Roasted red pepper: Add one jar of roasted red peppers for additional sweetness and depth.
Storage Tips
Cool soup completely before refrigerating in airtight containers for up to 5 days. For freezing (up to 3 months), store without cream and add it after thawing and reheating. The soup may separate slightly upon thawing—simply whisk vigorously while reheating to restore smooth texture.
Fire Roasted Tomato Soup
Smoky, charred tomato soup with caramelized onions and cream.
Nutrition per Serving
Ingredients
Instructions
- Caramelize onions. Heat olive oil in a large pot over medium heat. Add onion and cook 10-12 minutes until deeply golden and sweet.
- Add aromatics. Stir in garlic, smoked paprika, cumin, and cayenne. Cook 1 minute until fragrant.
- Build the base. Add tomato paste and cook 1 minute. Pour in fire-roasted tomatoes with juices and vegetable broth.
- Simmer. Bring to a boil, reduce heat, and simmer 15 minutes.
- Blend smooth. Use an immersion blender to puree until completely smooth.
- Finish. Stir in cream, sugar, salt, and pepper. Garnish with fresh basil and serve hot.
Recipe Notes
- For deeper smoky flavor, add 1/4 teaspoon liquid smoke.
- Freeze without cream for up to 3 months; add cream after reheating.
- Vegetarian as written; use coconut cream for vegan version.
Frequently Asked Questions
What makes fire roasted tomatoes different?
Fire roasted tomatoes are charred over an open flame before canning, giving them a distinctive smoky, caramelized flavor that regular canned tomatoes lack.
Can I make this soup without cream?
Yes! Substitute coconut cream for dairy-free richness, or skip it entirely for a lighter, more intensely tomato-forward soup.
How do I get more smoky flavor?
Add extra smoked paprika, a few drops of liquid smoke, or char fresh tomatoes under your broiler before adding to the soup.
Can I freeze fire roasted tomato soup?
Yes, this soup freezes beautifully for up to 3 months. Add the cream after thawing and reheating for best texture.
What pairs well with this soup?
Serve with grilled cheese sandwiches, crusty sourdough, garlic bread, or a simple arugula salad for a complete meal.