My hubby’s ma hardly likes soup, but she downed 3 bowls of this one!
On those chilly evenings when the family’s bustling in from a day full of activities, there’s nothing quite like a steaming bowl of hearty fire-roasted tomato soup to warm everyone up. This simple yet deliciously rich soup harks back to rustic roots, delighting with that smoky depth fire-roasting brings to the humble tomato. Crafted with love and brimming with flavor, this is a soup that hugs you from the inside out. It’s a recipe for connection, for those precious moments when hands are warmed around bowls, and stories of the day spill forth.
The beauty of this fire-roasted tomato soup lies in its versatility. Serve it with melt-in-your-mouth grilled cheese sandwiches for a classic combo that pleases eaters of all ages. Or, if you’re looking for a lighter side, a crisp garden salad drizzled with a tangy vinaigrette does the trick. And for those of us who can’t resist a bit of crunch, homemade croutons scattered atop the soup add the perfect finishing touch.
Servings: 6
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
– 2 cans (14.5 ounces each) fire-roasted diced tomatoes
– 4 cups vegetable or chicken stock
– 1 tablespoon tomato paste
– 1 teaspoon sugar (helps balance acidity)
– Salt and freshly ground black pepper to taste
– 1/2 cup heavy cream or whole milk
– Fresh basil leaves for garnish (optional)
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
– 2 cans (14.5 ounces each) fire-roasted diced tomatoes
– 4 cups vegetable or chicken stock
– 1 tablespoon tomato paste
– 1 teaspoon sugar (helps balance acidity)
– Salt and freshly ground black pepper to taste
– 1/2 cup heavy cream or whole milk
– Fresh basil leaves for garnish (optional)
Directions:
1. Begin by heating the olive oil in a large soup pot over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
2. Stir in the garlic, dried basil, oregano, and red pepper flakes if you’re using them. Cook until fragrant, roughly 1 minute, making sure the garlic doesn’t brown.
3. Pour in the fire-roasted diced tomatoes with their juices, and add the vegetable or chicken stock. Stir in the tomato paste and sugar, giving it a good mix.
4. Bring the soup to a boil, then reduce heat and let it simmer, uncovered, for about 20 minutes. The flavors will deepen and blend beautifully during this time.
5. Use an immersion blender to puree the soup in the pot until smooth. Alternatively, you can puree the soup in batches using a countertop blender. Just be cautious with the hot liquid.
6. Stir in the cream or milk, and season with salt and pepper to your liking. Let the soup cook for another 5 minutes on low heat.
7. Serve the soup warm, garnished with fresh basil leaves if desired.
Variations & Tips:
– For a dairy-free version, use unsweetened coconut milk or almond milk in place of heavy cream.
– If you have fresh tomatoes on hand, you can roast them yourself before adding to the soup for a deeper, more personal touch.
– Got little ones who are a bit on the picky side? Make the soup fun by letting them sprinkle their own croutons or add a dollop of sour cream on top.
– The soup freezes beautifully, so don’t hesitate to double the batch and save some for a rainy day.
This fire-roasted tomato soup is not only a hug in a bowl but also a canvas for your family’s favorite flavors. It’s a recipe that welcomes everyone to the table with open arms and a warm grin. Enjoy!
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