Fire Roasted Tomato Soup (Printable Version)

Smokey, velvety tomato soup with deep fire-roasted flavor, ready in 45 minutes.

# What You Need:

→ Vegetables

01 - 2 pounds fire-roasted tomatoes, drained
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
05 - 1 celery stalk, chopped

→ Liquids

06 - 3 cups vegetable broth
07 - 1 tablespoon olive oil

→ Seasonings & Add-Ins

08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon dried thyme
10 - Salt and black pepper to taste
11 - 1 teaspoon sugar, optional
12 - 1/4 cup heavy cream or coconut cream, optional
13 - Fresh basil or parsley for garnish

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5-6 minutes until softened and fragrant.
02 - Stir in minced garlic, smoked paprika, and thyme. Cook for 1 minute until aromatic.
03 - Add fire-roasted tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
04 - Add sugar if desired to balance acidity.
05 - Use immersion blender to carefully blend soup until smooth. Alternatively, transfer in batches to standard blender.
06 - Stir in heavy cream or coconut cream if using. Season with salt and black pepper to taste. Simmer an additional 2-3 minutes.
07 - Ladle into bowls and garnish with fresh basil or parsley. Serve hot.

# Expert Tricks:

01 -
  • The smoked paprika creates this incredible depth that makes people think you simmered it for hours
  • It comes together faster than you can order takeout but tastes like something from a restaurant
02 -
  • Blending hot soup is genuinely dangerous. Never fill your blender more than halfway and hold the lid down with a thick towel.
  • The sugar sounds strange but some canned tomatoes are aggressively acidic. A teaspoon makes everything settle down.
03 -
  • Don't skip the vegetable sauté. Those soft, sweet onions are what prevent the soup from tasting like canned tomatoes.
  • Taste before and after adding salt. The smoked paprika does some heavy lifting on seasoning.

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