Step 2: Roast for Maximum Flavor
- Roast in the oven for 25–30 minutes, turning halfway through.
- The vegetables should be soft, slightly charred, and deeply caramelized.
- Keep an eye on the garlic and tomatoes—they should not burn, just get a beautiful roasted color.
Pro Tip: For an extra smoky touch, you can roast them on a grill instead of the oven.
Step 3: Blend the Soup
- Transfer the roasted vegetables to a blender.
- Add 1–2 cups of broth, depending on how thick you like your soup.
- Blend until smooth. If you prefer a silky texture, strain the soup through a fine-mesh sieve to remove skins.
Step 4: Simmer and Season
- Pour the blended soup into a saucepan and bring to a gentle simmer over medium heat.
- Stir in smoked paprika, sugar, and adjust salt and pepper to taste.
- If you want a creamy version, add ¼–½ cup cream or milk and stir until fully incorporated.
Step 5: Serve and Garnish
- Ladle the soup into bowls.
- Garnish with fresh basil, parsley, or a swirl of cream.
- Serve warm with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.
Tips for Perfect Fire Roasted Tomato Soup
- Use ripe tomatoes for the best flavor. Green or under-ripe tomatoes will taste too acidic.
- Roasting the garlic and onion along with the tomatoes enhances the depth of flavor.
- For a slightly spicy kick, add a pinch of red pepper flakes while simmering.
- Soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.
Why This Soup Stands Out
Fire roasting adds smoky, caramelized depth that you can’t get from just simmering raw tomatoes. Every spoonful is a blend of sweet, savory, and slightly tangy flavors that warms both body and soul. Perfect for lunch, dinner, or even as a starter for a festive meal, this soup is both simple and impressive.
If you want, I can also write a shortcut version using canned fire roasted tomatoes that’s ready in under 30 minutes—perfect for busy days!
Do you want me to do that?
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