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Fire-Roasted Tomato Soup

Fire-Roasted Tomato Soup

sweetiewoman

"This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor."
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Ingredients

50 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 8
  1. 12 Ratings

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Most helpful positive review

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. Use...

Most helpful critical review

I didn't add cilantro (none of my family likes it) but used basil as someone else suggested. It tasted very plain.

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Least positive
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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. Use...

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

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.

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 s...

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 fo...

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 ot...

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