Last updated on July 1st, 2026

Fire Roasted Tomato Soup. | harvestandnourish.com

A low-lift pantry staple recipe with restaurant-worthy flavours, this simple Easy Fire Roasted Tomato Soup is next-level comfort food.

A comforting bowl of homemade tomato soup after a full week of grey, rainy days? Yes, please!

Here’s everything you’ll need to make this Easy Fire Roasted Tomato Soup

1 head garlic
1 large shallot
2 tablespoons (30 ml) + 2 teaspoons (10 ml) extra-virgin olive oil, divided
2 400 ml (14 oz) cans fire roasted whole tomatoes
1 cup (240 ml) vegetable stock
5-6 sprigs fresh basil
Kosher or fine sea salt and freshly cracked black pepper
2 tablespoons (30 ml) heavy cream
Croutons or crispy roasted chickpeas and more fresh basil leaves to garnish

The garlic and shallot add an earthy, sweetly fragrant dimension to this recipe and roasting them ahead of time reduces prep time on the day. A basil infusion brightens it up, and I’ve added a little heavy cream to temper the acidity of the tomatoes (see recipe notes to make it dairy free).

🍅 What are fire roasted tomatoes?

More than just a seasonal stand-in, canned tomatoes are highly cost-effective, readily available, and harvested at their peak.

Fire roasted tomatoes are whole tomatoes that have been charred over an open flame right before being packed into their tins.

This traditional roasting technique naturally tempers their sharp acidity and enhances their aroma over time.

The result is a richly coloured tomato with beautiful charred edges and a deeply satisfying, mouth-watering smoky-sweet flavour.

Using them as a base turns simple pantry staples into a restaurant-worthy soup with an incredible depth of flavour.

I don’t have an immersion blender, can I use a stand blender or food processor?

Yes. Using an immersion blender saves time and dishes, but both will work just fine. If you’re thinking of buying an immersion blender, here is one I recommend.

A deeply flavourful soup that is light enough to eat in the spring and early summer, this Easy Fire Roasted Tomato Soup will keep you warm through the colder months. Served with rice, a grilled cheese or your favourite crusty bread, it’s the ideal transition-to-summer or rainy autumn day recipe!

Try these Crispy 30-Minute Cheddar Scallion Drop Biscuits or this Easy No-Knead Focaccia Bread next.

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Ingredients

1 head garlic
1 large shallot
2 tablespoons extra-virgin olive oil + 2 teaspoons (10 ml), divided
2 14 oz cans fire roasted whole tomatoes
1 cup vegetable stock
5-6 sprigs fresh basil
Kosher or fine sea salt and freshly cracked black pepper
2 tablespoons heavy cream
Croutons or crispy roasted chickpeas and more fresh basil leaves to garnish

US Customary – Metric

Instructions

To prepare the garlic and shallot, slice the garlic in half crosswise and the shallot in half lengthwise and drizzle with 2 teaspoons olive oil. Wrap loosely in foil and roast on a baking sheet at 400ºF (200ºC) for 35-40 minutes. Let cool just until they can be handled, then remove their skins and set aside.
While the roasted garlic is cooling, in a Dutch oven, heat 2 tablespoons olive oil on medium heat. Once hot, add tomatoes, garlic, shallot, vegetable stock and basil leaves. Season with salt and pepper and stir, then cover and let simmer for 15 minutes.
Turn off heat, remove basil leaves and purée with an immersion blender until smooth. If needed, return to medium heat until hot enough to serve.
Stir in heavy cream and transfer to soup bowls. Serve topped with croutons and fresh basil.

Notes

Make it dairy free: I’ve added a little heavy cream to round out the acidity of the tomatoes, which you can easily omit entirely or replace with your favourite plant-based alternative.

Storage: Leftovers can be kept in the refrigerator in a well-sealed container for up to 5 days or frozen for up to 3 months. To reheat, thaw to room temperature and bring to a simmer in a saucepan adding a little more broth if needed to reach desired consistency.