This easy, creamy Fire Roasted Tomato Basil Soup is full of flavor! The best part (besides the taste) is there’s no roasting necessary! You can get this delicious soup on your spoon ready to eat in only 45 minutes. Makes 2-3 servings.
There’s something magical about making your own tomato soup. The smell of freshly grated garlic simmering in extra virgin olive oil, the scent of fresh basil as your chopping it, not to mention being able to say “this is SO good and I made it myself.”
Full disclosure: this recipe is not 100% made from scratch. I use (and have been using for the last decade) canned fire-roasted tomatoes. It cuts down on the total time from start to finish, which means you can grab yourself a spoon and start eating that much quicker! Also, as long as you’re cooking canned tomatoes for at least 20 – 30 minutes, you eliminate that metallic taste you hear judges on Food Network competitions complaining about whenever someone attempts a tomato sauce using canned tomatoes and doesn’t have enough time to cook them to get the optimal flavor.
You might be asking yourself “what exactly is a fire roasted tomato?” Essentially, it is a tomato that has been cooked over open fire – this can mean grilled, put under the broiler or roasted in the oven.
I use only one clove or garlic in this recipe because it is only 2-3 servings (depending on how hungry you are or if you are serving with a side of your fav salad or sandwich). The intent is to get a little garlic flavor, but not to overpower every bite with a strong garlic taste. If you are a major garlic lover, feel free to grate an extra clove.
The topping ideas for this soup are as versatile and adventurous as you want to be (it’s fine to eat as-is too). Pictured here is a drizzle of EVOO, pepitas (toasted pumpkin seeds), and goat cheese. It would also be great with a sprinkle of Parmesan, feta, or pesto. Honestly, a spoon of pico de gallo and a dollop of sour cream sounds pretty tasty too!
If you don’t have a handheld immersion blender, you can puree the soup in a regular blender. Just be EXTRA CAREFUL transferring the hot soup to the blender. It might be best to remove the soup from the heat and let cool for a few minutes, then carefully ladle the soup into the blender. You can always pour the blended soup back into the pot and warm up the soup before serving. Safety first!
Fire Roasted Tomato Basil Soup
- 1 tablespoon extra-virgin olive oil
- 1/4 medium sized yellow onion diced
- 1 clove garlic minced
- 14 ounces fire roasted tomatoes
- 1 cup low sodium chicken broth
- 10 leaves fresh basil torn or cut into pieces
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 6-8 flakes crushed red pepper more to taste
- 1 tablespoon unsalted butter
- 1/2 cup half and half
- Heat extra-virgin olive oil in a medium pot (I use a 3 quart enameled cast iron stockpot) on medium heat. Add the chopped yellow onion and cook 3 minutes.
- Add the minced garlic and cook for an additional 3 minutes.
- Add the can of fire roasted tomatoes with juice, salt, and pepper. Cook for 15 minutes, stirring occasionally.
- Add the chicken broth and stir until combined. Reduce heat to medium low, then add torn/chopped basil leaves and crushed red pepper flakes. Simmer for 10 minutes.
- Stir in 1 tablespoon of unsalted butter, then add the half and half. Add additional salt and pepper to your desired taste. Simmer for 5 minutes.
- If using a handheld immersion blender: Remove pot from heat and place on a flat, heat resistant surface. Put the immersion blender into the pot and blend on low speed, moving gently around the pot, until well-blended. Be careful not to life the immersion blender out of the soup while it is turned on.
- If using a blender: Carefully ladle the soup from the pot into the blender (making sure to leave at least 1 inch from the top of the blender). Place lid on blender, cover with a kitchen towel (to prevent any steam or splashing onto your hand). Blend on low speed until smooth.
- Serve warm. Store leftovers in covered container in refrigerator up to 3 days.