Creamy Fire Roasted Tomato Soup ranks up there with melted grilled cheese sandwiches as the best comfort foods of all time. You'll love this savory soup that's perfect for lunch or dinner!
I used to make tomato soup with plain tomatoes until they started selling fire roasted tomatoes in a can. That's when my life changed forever.
You can't beat the flavor of tomatoes that have been slow-roasted over hot coals. You could do this yourself, but why bother when someone has already done the work of slaving over a hot grill all day?
Tomatoes blended with cream and spices will warm your tummy and make all your troubles fade away. Well, at least for a minute anyway.
The best part is how quickly this creamy soup comes together. With only a few instructions, lunch or dinner will be on the table in no time at all.
How to Make Fire Roasted Tomato Soup
Pour soup into a large saucepan and cook over medium-low heat for 10 minutes. Add a splash of heavy cream and stir.
Serve piping hot in large bowls with a Pesto Grilled Cheese sandwich. You may go into a food coma after you eat this combo, but it will be worth it!
Can This Soup Be Made Dairy Free?
You can definitely make this soup without milk or cream. The flavors of fire-roasted tomatoes, garlic and pesto stand out with or without adding dairy. Simply substitute water or vegetable stock instead.
The consistency will be different of course, but if you are omitting dairy, this is a delicious and comforting soup no matter how you make it.
Yes, you can use a regular can of diced tomatoes to make this soup if you can't find fire-roasted tomatoes. If you want to add a little smokiness, consider using smoked paprika as a substitute.
Absolutely! Feel free to substitute milk or half and half for heavy cream if you'd like to cut some of the calories.
Sure, you can leave out the pesto completely, or substitute fresh herbs like thyme or parsley if desired. However, the flavor of pesto really gives this soup a nice kick.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
This recipe doesn't freeze well if you use heavy cream. If using water or stock, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.
More Soups to Love
- Broccoli Cheese Chowder (with how to video)
- Hungarian Mushroom Soup
- Dutch Oven Potato Soup
- Bacon Black Bean Soup
- Creamy Chicken & Rice Soup
Fire Roasted Tomato Soup
*See notes in blog post for detailed tips, photos and instructions.
- 1 can 14.5 oz fire roasted diced tomatoes (ad)
- ½ tsp. garlic minced
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. basil pesto
- 1 cup heavy cream (or half and half)
- Add all ingredients except heavy cream into a blender and pulse until fully blended.
- Pour soup into a saucepan and cook on stove for 10 minutes over medium low heat, stirring frequently.
- Add heavy cream and stir over low heat.
- Ladle into bowls and serve piping hot.
- Enjoy Fire Roasted Tomato Soup with a Pesto Grilled Cheese sandwich.
- Make this soup dairy free by using vegetable stock or water instead of cream.
Nutrition info is an auto generated estimate.