fire roasted tomato soup

fire roasted tomato soup

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.

fire roasted tomato soup

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

fire roasted tomato soup

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  • Author: Sepideh Esmaili Campos
  • Yield: 2-4 1x


  • 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


  1. 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.
  2. Add the grated carrot and garlic to the pot. Cook until the garlic is fragrant, 30 seconds.
  3. Add the chicken broth and tomatoes (with their juices) to the pot and bring to a bubble.
  4. Reduce the heat to low and let the soup simmer until the flavors are combined, 30-60 minutes.
  5. 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.
  6. While stirring, stream in the heavy cream until well combined with the soup.
  7. Taste the soup, adjust salt if necessary.
  8. Pour the soup into bowls, garnish with chives and bacon. Serve with grilled cheese sandwiches.
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