This quick and easy Fire-Roasted Tomato Soup is one of our favorite comfort foods of all time! It’s great the first day and even better the next so feel free to double the recipe and save some for later too.
There are, to date, a zillion ways to make classic tomato soup.
Let’s up it to a zillion and one, shall we?
Fire-Roasted Tomato Soup
Hellooooo comfort food! My husband and I are LOVING this tasty tomato soup!
I was super bummed when I realized I was out of fresh basil recently but realized I could still whip up a bowl of tomato soup that tasted FANTASTIC, even with the dried stuff! To date, I probably make this soup with fresh basil as often as I make it without… and it totally hits the spot on a cold day! So whether you have fresh or dried basil handy, you’ve GOT to make it!
As written this soup is vegan, low-carb, paleo, gluten-free, and dairy-free.
Craving cheese? Feel free to add some grated parmesan or a swirl of cream. We love our fire-roasted tomato soup paired with an easy peasy grilled cheese croissant sandwich and it’s also great with a cheesy quesadilla dunked in it as well. It’s unconventional, but crazy good!
Healthy Fire-Roasted Tomato Soup
This quick and easy Fire-Roasted Tomato Soup is one of our favorite comfort foods of all time! It's great the first day and even better the next so feel free to double the recipe and save some for later too.
- 1 Vidalia onion diced
- 2-3 large carrots chopped
- 2 cloves garlic, minced
- 2 TBSP extra virgin olive oil
- 28 oz fire-roasted diced or crushed tomatoes
- 1-2 cups low-sodium vegetable broth (or chicken broth if t-rex)
- 1-2 tsp sugar (optional; skip if low-carb/whole30)
- 1 TBSP tomato paste
- 1/4 cup chopped fresh basil or 1/2 tsp dried basil (plus extra to garnish)
- salt and pepper, to taste
Saute onions and carrots in 2 TBSP olive oil until tender. Add garlic and cook for 30 seconds or until fragrant.
Season with salt and pepper.
Add tomato paste and cook until toasted, approx. 1 minute.
Next, add tomatoes and broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. For a thicker soup, try it with just 1 cup of broth. Want a thinner tomato soup? Add 2 cups plus any extra to taste.
Taste for seasoning and add more salt, pepper, and the sugar, if needed.
Add basil, and puree using a hand held immersion blender or food processor until smooth.
Serve with a sprinkle of fresh basil on top.
tools needed: immersion blender, blender, or food processor.
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!
Looking for a sinfully delicious sandwich to pair with the soup?
Slice a bakery croissant in half, add 3 slices of your favorite cheese and press on a panini maker (or grill in a pan!) until golden and melted. It’s beyond amazing. A sauteed veggie and cheese panini would also be divine counterpart as would one of my easy cheesy Vegan Grilled Cheese Sandwiches.
If you get a chance to try this Fire-Roasted Tomato Soup, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Want more tomato-y goodness? Try my extra creamy Tomato Soup with Baked Mozzarella Balls and prepare to swoon!
hungry for more?
- Tomato Quinoa Salad — READER FAVORITE!
- Spinach and Tomato Grilled Cheese Pitas
- Homemade Vegetarian Minestrone Soup
:: PIN IT FOR LATER ::
What’s your favorite soup and sandwich combo?