Quick Facts:
Time: 30 minutes • Yield: Serves 4 • Skill: Easy • Method: One-pot + immersion blender • Diet: Vegan, GF
Introduction
Tomato Soup should be simple, fast, and deeply flavorful—and this version nails all three. Fire-roasted tomatoes team up with smoked paprika and a touch of chipotle to deliver campfire warmth without stepping outside or setting off alarms. The result is velvety and bright with just enough heat to keep each spoonful interesting. It’s ideal for busy families, fall meal prep, or anyone stretching a budget with pantry staples that still taste special.
Why You’ll Love It
- Weeknight-easy: pantry ingredients, 30-minute finish.
- Flexible: heat levels and herbs are totally adjustable.
- Balanced: smoke, acidity, and natural sweetness play together.
- Leftover-friendly: reheats to the same silky texture.
Smoky Fire-Roasted Tomato Soup
Ingredients
Equipment
Method
- Heat olive oil in a heavy-bottomed pot over medium heat. Add chopped onion and a pinch of salt. Sweat for 5–6 minutes, stirring, until translucent.
- Add minced garlic, smoked paprika, and ground coriander (if using). Stir for 1 minute until fragrant.
- Stir in chipotle and tomato paste. Cook for another minute until the paste darkens slightly.
- Pour in fire-roasted tomatoes with their juices, vegetable stock, sugar, and black pepper. Stir well to combine.
- Simmer uncovered for 10–12 minutes, until the soup thickens slightly and deepens in color.
- Remove from heat. Use an immersion blender to blend until smooth and silky.
- Stir in coconut milk or cashew cream, if using. Taste and adjust salt, acid, and spice to preference.
- Ladle into bowls and garnish with fresh basil or chives. Serve with a lemon wedge if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground coriander (optional, citrusy lift)
- 1–2 tsp minced chipotle in adobo
- 2 × 14.5 oz cans fire-roasted tomatoes
- 1 cup low-sodium vegetable stock (plus more as needed)
- 1 tbsp tomato paste
- 1 tsp sugar or maple syrup
- ½–¾ tsp fine sea salt, to taste
- Black pepper, to taste
- ¼ cup coconut milk or cashew cream (optional)
- Fresh basil or chives, for garnish
- Lemon wedge, for serving (optional)
What each ingredient does: Oil sautés; onion builds savory base; garlic adds aroma; paprika/chipotle supply smoke and warmth; tomatoes deliver body and acidity; stock thins to sip-able texture; tomato paste deepens umami; sugar balances; salt/pepper sharpen; coconut milk/cashew cream add silk; herbs/lemons finish fresh.
Pro tip: Keep heat medium when blooming spices—fragrance should rise without any scorching.
Substitutions & Swaps
- Aromatics: shallots for onion; ½ tsp garlic powder in a pinch.
- Tomatoes: crushed or passata; add ¼ tsp smoked salt if you lose “roasted.”
- Heat: use ancho chili powder for milder warmth.
- Creaminess: oat cream or blended white beans (¼ cup) for body.
- Herbs: basil classic; thyme adds autumn vibes.
- Time-savers: pre-chopped mirepoix or frozen onions; jarred minced garlic.
Equipment Notes
- Heavy-bottomed pot prevents scorching.
- Immersion blender = blend right in the pot. Countertop blender works—just vent the lid and cover with a towel.
- If batch-blending, fill the jar halfway to avoid pressure bursts.
Step-by-Step
- Sweat the aromatics (5–6 min): Oil + onion + pinch of salt, stir until translucent.
- Add garlic & spices (1 min): Garlic, smoked paprika, coriander; stir until fragrant.
- Chipotle & paste (1 min): Stir in chipotle and tomato paste; cook until the paste darkens slightly.
- Liquids & tomatoes (1 min): Add fire-roasted tomatoes with juices, stock, sugar, and pepper; stir.
- Simmer (10–12 min): Gentle bubbles, edges thickening, color deepening to orange-red.
- Blend (2–3 min): Off heat; immersion blend until silky.
- Finish (1–2 min): Stir in coconut milk or cashew cream if using; taste and adjust salt/acid/heat.
- Serve: Ladle, add basil, optional lemon squeeze.
Doneness cues: Smooth, lightly thick, spoon coats with a thin film; aroma is smoky-tomato and clean.
Craving a different spin next time? Check out these tomato soups with herbs, spice, and creamy options to match your mood.
Make-Ahead, Storage & Reheating
- Make-ahead: chop onions and measure spices the night before.
- Store: airtight 3–4 days; flavor deepens by day two.
- Freeze: cool, portion, freeze up to 3 months; add fresh herbs after thawing.
- Reheat: low heat on stove; loosen with stock and re-season.
How to Lighten / Make It Creamy
- Lighten: skip cream, add ½ cup extra stock and an extra squeeze of lemon.
- Creamy: ¼ cup cashew cream or coconut milk off heat; or blend ½ cup of soup with 2 tbsp olive oil and return for a glossy finish. Temper slowly to avoid separation.
Toppings, Garnishes & Finishes
- Crunch: olive oil–tossed croutons, toasted pepitas.
- Fresh: basil ribbons, chopped chives.
- Tang/Heat: lemon, sherry vinegar, chili oil.
Sides & Pairings
Serve with a green salad, roasted broccoli, or baked potatoes. Grains like farro or rice on the side make it a fuller meal. For beverages, try sparkling water with lime or an herby iced tea.
For more cozy bowls to round out your menu, explore my favorite soup recipes from light broths to hearty meal-in-a-bowl classics.
Scaling the Recipe
Double all ingredients and use a wider pot to maintain evaporation. Blend in batches and cool in shallow pans for safe meal prep. Halving is straightforward—keep spice amounts generous so flavor doesn’t fade.
Nutrition & Dietary Notes
This soup offers lycopene-rich tomatoes and is naturally vegan and gluten-free. Choose certified GF chipotle and veg stock. Coconut or cashew cream supplies richness without dairy.
Troubleshooting
- Flat flavor? Add salt first, then lemon.
- Harsh acidity? ½–1 tsp sugar maple and a brief simmer smooths edges.
- Too thick? Whisk in warm stock.
- Too thin? Simmer 5 minutes uncovered or add 1 tsp tomato paste.
- Heat level off? Add coconut milk to calm, or extra chipotle to boost.
FAQs
Can I use fresh tomatoes? Yes—about 2½–3 lb; roast under broiler to mimic “fire-roasted,” then proceed.
Is it freezer-friendly? Absolutely; add fresh basil after thawing.
How can I make it oil-free? Sweat onions with a splash of stock; skip olive oil.
Can kids handle the heat? Start with ½ tsp chipotle; serve lemon at the table.
What if I don’t have coconut milk? Use oat cream, cashew cream, or blend in ½ cup white beans.
Variations
- Lemony Herb: zest + juice plus dill/parsley at the end.
- Spicy Chipotle: double chipotle and add a honey-maple pinch to balance.
- Creamy Parmesan (non-vegan): stir in grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
Keep the simmer gentle—vigorous boiling can dull tomato brightness. Taste after blending; that’s when salt and acid read correctly. Expect a comfortable 18–22 minute simmer window before blending, then finishers bring it together fast.
Conclusion
This Smoky Fire-Roasted Tomato Soup brings reliable comfort to busy nights—bold flavor, smooth texture, and easy steps you’ll memorize after one go. It keeps for days and freezes perfectly, so make a double batch for lunches. When you cook it, come back and share your tweaks—I’d love to hear how you made it yours.
