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Hearty Fire Roasted Tomato Soup: A Cozy, Flavor-Packed Classic

There’s something irresistibly comforting about a bowl of tomato soup. The smoky depth of fire-roasted tomatoes, combined with a touch of cream and fresh herbs, transforms this classic into a hearty, soul-warming dish perfect for chilly evenings or a cozy lunch. This recipe elevates traditional tomato soup by emphasizing rich flavors, balanced acidity, and a creamy texture—all without compromising simplicity.

Ingredients

For a batch that serves about 4–6 people, gather the following:

2 pounds of fire-roasted tomatoes (canned or fresh, roasted until charred slightly)
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken broth
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon smoked paprika (for a deeper smoky flavor)
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/4 cup heavy cream (optional for creaminess)
Fresh basil leaves, for garnish

Step-by-Step Method

Step 1: Roast the Tomatoes (if not using pre-roasted)

If using fresh tomatoes, preheat your oven to 425°F (220°C). Halve or quarter the tomatoes and place them on a baking sheet. Drizzle with olive oil, sprinkle with a little salt, and roast for 25–30 minutes, or until the edges are slightly charred. This step intensifies the natural sweetness and adds smoky depth to your soup.

Step 2: Sauté Aromatics

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 5–7 minutes, or until they become translucent and slightly golden. Then add the minced garlic and cook for another 1–2 minutes, just until fragrant. Avoid browning the garlic too much, as it can turn bitter.