Warm, rich, and full of amazing flavors! Our Fire Roasted Tomato Soup is simply delicious and easy to throw together. Paprika offers warmth while basil offers a great zesty flavor to accent the fire roasted tomatoes. Delicious to the last bowl, this recipe also makes enough to feed a small army so be sure to come hungry!

For as long as I could remember, I had only made tomato soup on way: a can of Campbell’s soup and milk. That was it. I had lunch at friends home (check her out here) and she made an absolutely delicious tomato soup. That was when I realized what I had been missing my whole life! I decided to experiment with my own because I wanted something slightly bolder and thats how we ended up with the fire-roasted part. This batch is huge too so it lasts us a long time in our house!

What are fire roasted tomatoes?

Fire roasting means cooking over an open flame. The fire will blister the tomatoes and slightly blacken the skin. This adds more flavor to the tomatoes and gives them a slight smoky flavor.

If I don’t have an immersion blender, can I use a regular blender?

Of course! The major pro to the immersion blender is not having to dirty another large dish! After cooking, you can pour soup into blender and blend until smooth. You may have to do it in batches depending on the size of your blender.

Can I freeze tomato soup?

Absolutely! If you know you are going to freeze the soup, we suggest leaving the cream out before doing so. It’s a little tricky to reheat soup with dairy because you don’t want the milk to curdle. You can absolutely freeze with the cream in it, just be sure to reheat slowly! After cooking, allow soup to cool and store in a freezer safe container in freezer for up to 3 months.

Ingredients for our Fire Roasted Tomato Soup:

• 2 teaspoons smoked paprika
• 1 (28 oz can) of fire roasted tomatoes with juices
• 1/4 cup of carrot, peeled and chopped
• 1 cup of chopped sweet onion
• 28 oz can crushed tomatoes
• 28 oz can diced tomatoes
• 1 tbsp crushed garlic
• 2 cups of chicken broth
• 1 Tbsp sugar
• 3 TBS butter, sliced
• 1 cup heavy cream
• 1 Tbsp dried basil leaves

How to make our Fire Roasted Tomato Soup:

First, turn the Instant Pot on and set to the “Saute” function. Allow it to heat about 2 minutes. Once heated, add 1 TBS of olive oil, garlic, carrots, and onions.

Allow the veggies to cook for about 5 minutes. The onions will become a translucent, clear color to indicate they are ready! Once done cooking, add all your cans of tomatoes 1 TBS of sugar and chicken broth.

Put the lid on your Instant Pot and press ‘Manual” for 6 minutes. Make sure you also set the valve to “Seal”.

Once it is done cooking, release the pressure manually. We recommend doing this with a long spoon to minimize your chances of injury with the hot steam.

Once the steam is released, open and remove the lid carefully. With your immersion blender in hand, blend all the ingredients in the pot.

After initially blending, add the cream, paprika and the butter, cut up in small pieces. Once added, use the immersion blender again and blend thoroughly.

Once fully blended and a pretty light color, your tomato soup is ready! Enjoy!

Whenever I have a larger gathering for our squadron in the cooler months, this is crowd pleaser. There is enough to go around AND have leftovers for my family. I like sneaking carrots in as well… the sweetness helps cut the acidity of the tomatoes. When I make this for the family, I always pair it with our Ultimate Grilled Cheese with Bacon. These too go together like, well…. grilled cheese and tomato soup!

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