Fire Roasted Tomato Soup
Published: May 4, 2024.
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This simple Fire Roasted Tomato Soup takes comfort food to the next level. A low-lift pantry staple recipe with restaurant-worthy flavours that’s ready in minutes!
A comforting bowl of homemade tomato soup after a full week of grey, rainy days. I do already have another super simple 5-Ingredient Pantry Tomato Soup on the blog, but this is something different.
Fire roasted tomatoes are whole tomatoes that have been roasted over an open flame. Roasting them tempers their natural acidity and enhances their aroma, resulting in richly coloured tomatoes with charred edges and mouth-watering smoky-sweet flavours.
I’ve written about the benefits of canned or preserved tomatoes before. More than just a stand-in until we reach tomato season, they’re cost effective, readily available and have been harvested at their peak.
Roasting the garlic and shallot ahead of time adds an earthy, sweetly fragrant dimension to this recipe. I’ve also 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.
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, it’s warming enough to last you through the winter. A basil infusion brightens it up, and when you serve it with rice or crusty bread it’s the ideal transition-to-summer rainy day recipe.
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Fire Roasted Tomato Soup
Serves 4-6; Prep + cook time 1 hour.
Ingredients
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 broth
5-6 sprigs fresh basil
Coarse sea salt and freshly cracked black pepper
2 tablespoons (30 ml) heavy cream
Croutons and more fresh basil leaves to garnish
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.
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 servings bowls. Serve topped with croutons and fresh basil.
Notes
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.
