Fire Roasted Tomato Soup

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Creamy Fire Roasted Tomato Soup ranks high up there with melted grilled cheese sandwiches as one of the best comfort foods of all time. Maybe that’s why these two are often paired together!

Why You’ll Love This Recipe

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 (probably a robot) 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 soup comes together. With only a few instructions, lunch or dinner will be on the table in no time at all. I’m on my way to make a bowl right now!

How to Make Fire Roasted Tomato Soup

Simply add 1 can of fire roasted diced tomatoes (ad) to a blender with a cup of milk, 1/2 cup half & half, 1/2 tsp. minced garlic, a dash of salt and pepper, and a teaspoon of basil pesto. Pulse until well blended.

Pour soup into a pot and cook over medium-low heat for 10 minutes. Serve piping hot in large bowls with my Pesto Grilled Cheese sandwich. You may go into a food coma after you eat this combo, but it will be worth it!

Can I Make This Recipe Without Milk?

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 milk.

The consistency will be different of course, but if you are omitting dairy, this is a delicious no matter how you make it.

More Soups to Love

tomato soup and grilled cheese sandwich

Fire Roasted Tomato Soup

Creamy fire-roasted tomato soup ranks up there with grilled cheese sandwiches on my list of the best comfort foods of all time.
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 213kcal

*See notes in blog post for detailed tips, photos and instructions.


  • 1 can 14.5 oz fire roasted diced tomatoes (ad)
  • 1 cup milk
  • ½ cup half and half
  • ½ tsp. garlic minced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. basil pesto


  • Add all ingredients to a blender and pulse until fully blended.
  • Pour soup into a pot and cook on stove for 10 minutes over medium low heat, stirring frequently.
  • Ladle into bowls and serve piping hot.



Calories: 213kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Sodium: 895mg | Potassium: 253mg | Fiber: 2g | Sugar: 11g | Vitamin C: 5mg | Calcium: 272mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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  1. I’ll make this recipe at some point…but right now I’m looking for a summer soup recipe. I’m part of a group that supplies Pisgah Legal Services with a soup, bread, fruit lunch once a month in appreciation for all the good work they do. We keep it simple. They eat on the run. But now it’s hot summertime! Any ideas for a lighter warm summer soup? And we make 2 LARGE crockpots of it!

    1. That’s cool! I have made watermelon Gazpacho before and it was WONDERFUL!! That’s a cold soup, but if you need a warm one that is lighter, I would stick with chicken for the summer months. Let me come up with something and get back to you!

    2. I’ve been thinking about a light chicken soup that would work for you. Could you make a Chicken & Wild Rice soup? All you need is chicken broth, diced rotisserie chicken, long grain wild rice and some veggies like celery, carrots, onions and mushrooms. Maybe a little garlic for flavor. It’s light enough for summer, yet hearty enough to feed a bunch.

  2. 5 stars
    I made this tomato soup last night and it was wonderful. The flavor from the fire roasted tomatoes is really good!

  3. 5 stars
    My favorite comfort food! I didn’t know to look for fire-roasted tomatoes! Can’t wait to try.

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