The greatest, most delicious fire-roasted tomato soup is this! It can be made to suit Mexican or Italian preferences! Mexican food is my preference! The best herb is cilantro! If you want a more Italian flavor, substitute basil for the cilantro.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth (such as Penzy’s®)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 2 tablespoons chopped fresh cilantro, divided
- 1 teaspoon white sugar
- ¼ teaspoon red pepper flakes
- ½ cup heavy whipping cream
Instructions
- 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.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 795 mg |
| Sugars | 9 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Extremely delicious with a hint of spice! You can really taste that fire roasted flavor!
This was very good and was like a tomato bisque. My fire-roasted tomatoes had garlic in them (not overwhelming but good extra flavor). I halved the recipe and also put in a chopped carrot along with the onions. (A more involved tomato bisque recipe that I’ve made called for a carrot.) Probably helps with adding more sweetness. I still add a little sugar, too, to cut the acidity of the tomatoes. I used my immersion to blender to make it nice and smooth. I don’t usually have heavy cream on hand, so for the small amount, I just used milk. So easy with excellent results! I forgot to mention that I went with dried basil, not the cilantro.
This is not my first time making this soup. I really like it a lot. Like others, I add garlic and often thyme or other flavors. I love it made with lemons from my trees. Today I made it because I had some left-over beef roast, and used this as a vegetable broth, then added tortellini and finished it with a bit of cheese on top. MmmmmmmmMMMMmm. This is an extremely versatile recipe, and I know many people are purists. That’s okay. The first time I made it was straight. Some of us just like to switch things up. I don’t even make scrambled eggs the same way every time. Some of you might try experimenting with other flavors and ideas. T
As I frequently do, I used this recipe for inspiration rather than for a law. I had a bunch of fresh tomatoes and roasted them at about 400 in my oven. I put foil in a cake pan and sprayed it with oil, and just threw away the foil. Easiest clean up ever. I had a quart of frozen chicken broth, and used that, but it was pretty thin soup. I let it reduce for about an hour or so, and added fresh thyme from my garden, parsley and because my husband thinks soups must have meat, cooked about 1/2 lb of bacon crisp and tossed it in. I served it with chopped cilantro, scallions and cheese, with lemon wedges. Super soup.
Delicious!!! Everyone loved lit!
Delicious! Highly recommend. Very easy to make. I made mine with basil instead of cilantro.
This soup is great! Super tasty, and has quite a kick. I didn’t measure the red pepper flakes so that might be why it why so spicy!
I subbed parsley instead of cilantro and added a bit of fresh Parmesan cheese in the bottom of my bowl. I used fireroasted tomatoes with garlic so I didn’t add any extra garlic.
5.13.18 Love the versatility of making this soup either Italian or Mexican by using basil or cilantro, respectively. Creamy, deep rich tomato flavor with just a hint of sweetness. Wouldn’t change a thing in this recipe, it’s that good! And did I say how easy this is???
What a great recipe. Like many of you I tweeked it a bit. I caremalized the onions and added some garlic. I subbed out the cilantro for basil and added 1/4 cup of parmasian cheese while the soup cooked. After is was all prepared I sprinkled some more parmasian on top and served it with a grilled pimento cheese sandwich on rye bread.
This was really good. I’m trying to get away from prepared canned soups with strange ingredients and are high in carbs and salt. I made this for lunch today and we really liked it a lot. I followed the directions pretty close except I cooked the onions more – till they started to caramelize. I used chicken broth instead of vegetable because that’s what I had on hand. I’ll be making this again. Thanks for a great recipe sweetiewoman!
I didn’t add cilantro (none of my family likes it) but used basil as someone else suggested. It tasted very plain.
Fast and easy cream of tomato soup, perfect with grilled cheese sandwiches on a snowy day! I used 4 small onions, which I sauteed until they started to caramelize, then I added the garlic and other ingredients. I used basil for the cilantro as my son doesn’t like it. I used Better than Bouillion vegetable base and evaporated milk for the cream. I definitely recommend doubling the recipe as it just made 4 bowls with no leftovers, served with Parmesan shreds on top.
Had to make a few alterations due to health issues. Used gluten free broth. I have to be dairy free so I used coconut cream. Cilantro tastes like soap to my husband and me, so left that out. Used a bit of Stevia instead of sugar to keep simple carbs down. Tasted wonderful!
Loved i! Very versatile would may be consider roasting some red bell peppers, adding a little more stock. The blender stick worked well for pureeing soup.
Delicious! I only puréed half of it. Enjoyed the thicker texture
Really tasty… I subbed greek yogurt for the cream… this dish is good with or w.o this added