Fire roasted tomato soup is a smoky, delicious winter dish you’ll love. I use an easy method to caramelize onions, add a grated carrot for sweetness, and canned fire roasted tomatoes for ease. Serve the soup with this broccoli cheddar grilled cheese sandwich for a healthy-ish take on American comfort food.
I might be aging myself here, but one of my favorite commercials growing up was for Campbell’s canned soup. In the 1993 commercial, a snowman walks into a cozy kitchen, sits down at the table and tucks into a piping hot bowl of soup. As the snowman continues to slurp the soup, the snow melts away revealing a smiling little boy at the table. The narrator cheerfully announces that “nothing melts away the cold like a delicious hot bowl of Campbell’s soup.”
I don’t know if my early amusement at a soup commercial played a role but a hot bowl of soup (preferably served with a grilled cheese sandwich) is one of my favorite meals. I never tire of it and I’ve been cooking a myriad of soups this past quarter.
Check out some of my recipes from earlier this year:
This fire roasted tomato soup is one of my new favorites because it’s full of flavor and requires only 8 ingredients. Caramelizing the onions and adding a grated carrot adds sweetness and balances the acidity of tomatoes without requiring processed sugar. I opt for canned tomatoes since they’re always in season and add a touch of cream to round out the flavors.
I hope you cozy up with a hot bowl of this soup and let the cold melt away.
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fire roasted tomato soup
- Yield: 2-4 1x
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion, sliced
- ½ teaspoon kosher salt
- ½ of a carrot, grated
- 4 cloves garlic, minced
- 1 cup low sodium chicken broth
- 3, 14.5-ounce cans fire roasted diced tomatoes (with their juices)
- ½ cup heavy cream (or half and half)
- Fresh chives and crisp bacon for garnish, optional
Instructions
- Place the olive oil, onion, and salt in a large pot. Turn the heat to medium, cover the pot with its lid and cook until the onions are softened and started to brown, 8-10 minutes. Be sure to remove the lid and stir the onions every 2 minutes to prevent scorching the onions.
- Add the grated carrot and garlic to the pot. Cook until the garlic is fragrant, 30 seconds.
- Add the chicken broth and tomatoes (with their juices) to the pot and bring to a bubble.
- Reduce the heat to low and let the soup simmer until the flavors are combined, 30-60 minutes.
- Turn off the heat and use an immersion blender to puree the soup in the pot. You can also puree the soup in batches in a blender then return the soup to the pot.
- While stirring, stream in the heavy cream until well combined with the soup.
- Taste the soup, adjust salt if necessary.
- Pour the soup into bowls, garnish with chives and bacon. Serve with grilled cheese sandwiches.
