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–+ servings
Amanda Patel

Smoky Fire-Roasted Tomato Soup

Smoky, silky, and boldly flavored, this fire-roasted tomato soup brings campfire warmth indoors with pantry staples and a 30-minute cook time. A touch of chipotle, smoked paprika, and a splash of cream (optional) transform this into a weeknight wonder that’s vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American, Comfort Food
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground coriander (optional)
  • 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)

Equipment

  • heavy-bottomed pot Prevents scorching during simmering.
  • immersion blender Ideal for blending directly in the pot.
  • cutting board
  • chef's knife
  • measuring spoons
  • ladle

Method
 

  1. 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.
  2. Add minced garlic, smoked paprika, and ground coriander (if using). Stir for 1 minute until fragrant.
  3. Stir in chipotle and tomato paste. Cook for another minute until the paste darkens slightly.
  4. Pour in fire-roasted tomatoes with their juices, vegetable stock, sugar, and black pepper. Stir well to combine.
  5. Simmer uncovered for 10–12 minutes, until the soup thickens slightly and deepens in color.
  6. Remove from heat. Use an immersion blender to blend until smooth and silky.
  7. Stir in coconut milk or cashew cream, if using. Taste and adjust salt, acid, and spice to preference.
  8. Ladle into bowls and garnish with fresh basil or chives. Serve with a lemon wedge if desired.

Nutrition

Calories: 140kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 2.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 420mgPotassium: 520mgFiber: 4gSugar: 9gVitamin A: 1800IUVitamin C: 22mgCalcium: 40mgIron: 1.5mg

Notes

This soup is perfect for make-ahead lunches or cozy weeknights. Customize heat with more or less chipotle. Stir in coconut milk or cashew cream for extra silkiness. Reheats well and freezes like a dream. For a lighter version, skip the cream and add lemon. To boost protein, serve with a side of beans or grain.

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