Best Fire Roasted Tomato Soup Recipes

FIRE-ROASTED TOMATO SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
• Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
• Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
• Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
• While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
• Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
• While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
• Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

FIRE-ROASTED TOMATO AND PEPPER SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.
• Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.
• Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer.
• Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.
• Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

CHICKEN TORTILLA SOUP WITH BACON, CHIPOTLE, AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

FIRE ROASTED TOMATO BASIL SOUP

Steps:

• In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
• Add the chopped garlic and heat with the onion for about four minutes.
• Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
• With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
• When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
• Now it's time to get out your blender.
• With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
• After the soup is smooth, pour the soup back into the original pan and check for consistency.
• Serve with a small sprinkle of the reserved bail as a garnish.
• Excellent with crusted bread or toasted crostinis.
• Enjoy!

SLOW-COOKER MEXICAN FIRE ROASTED TOMATO-CHICKEN SOUP

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. in slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper and cilantro.
• Cover; cook on Low heat setting 5 to 7 hours (or on High heat setting 3 to 4 hours) or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cilantro.
• In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges and avocado.

FIRE-ROASTED TOMATO BASIL SOUP

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
• Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
• Stir in basil. Cook about 1 minute, stirring constantly.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

FIRE ROASTED TOMATO SOUP

Steps:

• In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.

LOW-FAT FIRE-ROASTED TOMATO AND CHICKEN SOUP

Steps:

• Combine tomatoes, onion, sugar substitute, salt, cloves, ginger, and black pepper in a microwave-safe bowl; cook in microwave on high for 15 minutes. Add evaporated milk and chicken to tomato mixture; cook in microwave until warmed, about 45 seconds.
• Ladle soup into 5 bowls and sprinkle 1 tablespoon Parmesan cheese onto each serving.

FIRE ROASTED TOMATO SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
• Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
• In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Steps:

• Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
• Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.

FIRE-ROASTED TOMATO SOUP

Steps:

• In a large saucepan, combine the soup, milk and tomatoes; cook over medium heat until heated through, stirring occasionally. Top servings with sour cream, cheese and bacon bits.

FRESH FIRE ROASTED TOMATO SOUP

Steps:

• Over medium heat, sauté the onion and celery in a medium non-stick saucepan sprayed with no stick cooking spray.
• When the onion is translucent, add the tomatoes, broth, oregano, rosemary.
• Simmer on very low heat for 10 minutes.
• Transfer soup to the blender, (work in batches if you need to) add the roasted garlic, and puree until fairly smooth.
• Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend.
• Taste the soup, and if it is too acidic, add a little sugar to taste.
• Serve with some chopped fresh basil.

FIRE ROASTED TOMATO SOUP

Steps:

• Heat oil over medium heat. Add the shallot or onion and ginger and cook gently until softened.
• Add garlic and tomatoes. Simmer until the mixture begins to thicken. Add broth and milk and bring to a boil. Remove immediately from heat.
• Transfer to a food processor or blender or use an immersion blender. Process until smooth. Return to pan and gently reheat. Serve immediate. Add salt and pepper to taste and garnish with chives or scallion.

FIRE ROASTED TOMATO SOUP RECIPE - (4.4/5)

Steps:

• Heat all ingredients and simmer for at least ten minutes. Puree with an immersion blender, leaving a few chunks. Adjust salt and pepper to taste and serve.

SOUP ESSENTIALS: AWESOME FIRE-ROASTED TOMATO SOUP

Steps:

• 1. PREP/PREPARE
• 2. Bisque versus Soup A "traditional" bisque (traditional being the operative word in this sentence), is made from shellfish (lobster, crab shrimp, etc.). However, times change, and things evolve. Today, you can go into many restaurants, and order tomato bisque. Which, according to purists is essentially a cream of tomato soup. It is kind of like putting lipstick on a pig... What has that to do with this recipe? Probably nothing, but now you know the rest of the story.
• 3. While making this soup, I tried regular milk, half & half, and heavy cream. I felt that the regular milk did not have enough punch, and the heavy cream overwhelmed the tomato taste... half & half won the day. FYI: You can leave the half & half out of the recipe, and it still tastes pretty dang good.
• 4. Do not forget to bake your garlic before adding it. If you have never baked garlic, you are missing out on a nice treat. Here is a recipe, if you need one: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. The tomatoes for this recipe will determine the final taste and quality. I am using Muir Glen, Organic, Fire Roasted tomatoes; however, there are a lot of good brands out there... just make sure that they are fire roasted.
• 6. This soup freezes really well; however, if you choose to freeze it, then do not add the half & half. When you defrost it, warm it up, and add it before serving. That will make it taste SUPER fresh.
• 7. Gather your Ingredients (mise en place).
• 8. Add the butter to a saucepan, or heavy-bottomed pot, over medium heat.
• 9. After the foaming subsides, add the onions, and stir until they just begin to soften, about 3 - 4 minutes.
• 10. Add the celery and carrots, then stir for about 2 minutes.
• 11. Add the garlic, and stir for about 30 seconds.
• 12. I do not have a photo for this step (my bad); however, add the tomato paste, and the remainder of the dry spices (with the exception of the sugar), and stir to combine, about 2 - 3 minutes.
• 13. Chef's Note: It goes without saying (so I am going to say it anyway)... At no time during this cooking process will you allow the veggies to brown or, heaven forbid, burn. We just want them softened, so they can give up their yummy flavors to the soup.
• 14. Add the tomatoes, and the sugar.
• 15. Reduce the heat, and allow the mixture to barely simmer.
• 16. Continue to simmer for 30 minutes.
• 17. Chef's Note: During this time, the liquid will reduce, and the flavors of the veggies and spices will blend in with the tomatoes. Be careful and make is a very low, slow simmer.
• 18. After 30 minutes, add the chicken stock, and continue to slow simmer for an additional 15 minutes.
• 19. Add the contents of the saucepan to a blender, and blend until completely smooth, return to the pot, and add the half & half, and the lemon juice.
• 20. Chef's Note: If you want the soup to be a little chunky, then only blend half the soup... up to you.
• 21. Bring the soup up to serving temperature over low heat, about 5 minutes.
• 22. PLATE/PRESENT
• 23. Serve with a dollop of sour cream, some parmesan, and maybe some fresh basil. Enjoy.
• 24. Keep the faith, and keep cooking.