Fire Roasted Tomato Soup

I LOVE the fire roasted tomato soup at Paradise Bakery. I get it every time! Last time I was there I thought, I am sure I could find a recipe that tastes just like this. I want to be able to make it at home. This recipe was so close to the real thing! I couldn’t tell a difference. The best part about this soup is that I made a big huge pot for about 7 dollars! We all loved it! It was so nice to be able to warm up to this delicious creamy tomato soup and have a side of grilled cheese!

Fire Roasted Tomato Soup in white cup with tortilla chips on top

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  I really couldn’t get enough of the soup! I left it in the slow cooker until the hubby got home and kept sneaking tastes of it. It is so delicious and creamy. I love that it made a lot because I will have some for left overs tomorrow! This recipe is definitely a keeper!

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Fire Roasted Tomato Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 8 Cups


 I really couldn’t get enough of the soup!

Course Dinner, Main Course, Soup
Cuisine American



  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 8 oz can tomato sauce
  • 6 oz can tomato paste
  • 28 oz can whole tomatoes
  • 2 14 oz cans fire roasted diced tomatoes
  • 2 cups water
  • 2 cups chicken broth
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups heavy cream
  • 1/4 cup parmesan cheese


  1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
  2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
  3. In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
  4. Add the heavy cream, parmesan cheese, salt and pepper.  Let it simmer for another 5 minutes and serve!

Nutrition Facts

Serves: 8

Calories246kcal (12%)Carbohydrates15g (5%)Protein5g (10%)Fat19g (29%)Saturated Fat11g (55%)Cholesterol63mg (21%)Sodium1413mg (59%)Potassium601mg (17%)Fiber3g (12%)Sugar8g (9%)Vitamin A1470IU (29%)Vitamin C23mg (28%)Calcium136mg (14%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. My husband is a big fan of tomato soup, I’m not, but this sounds so good that I am going to try it tomorrow!
    Wish you had a print button.

    1. Sorry about the print button. All of my current recipes have them since I switched to a new platform! I hope you like this soup. It is a favorite!

  2. Hi, do you think this would freeze well? I am looking for some soups that I can make and have on hand but not sure with the cream?

    Love your recipes!
    Thank you,

  3. First I have to say, I LOVE your recipes. I’ve made quite a few and they’ve all been big hits with my family. This one was not. I doubled this recipe (as I normally feed 12 people every night) but it came out incredibly sour and acidic even with all the cream in it. I went to the internet to see how to fix it. They recommended adding 1/4 t. baking soda, I only added 1/8t. for 8 qts. to cut the acid, it made it worse. Added a few tablespoons of sugar, still no better. What could have gone wrong? Do you use a certain type or brand of canned tomatoes? Any feedback would be appreciated! Thanks.

    1. Hmmm I am not sure on this one! Mine hasn’t ever come out acidic and I have made it several times. Maybe just try reducing the amount of tomatoes. Sorry I am not much help!

  4. Hi!

    I love your website and your recipes, but I made this recipe today, and I had the same bad sour, acidic result as Ann did. All my ingredients were fresh, and the soup looked wonderful, but the taste was absolutely sour and acidic. I was completely surprised, because I am a pretty good cook. I was disappointed that I had wasted my time, along with all the ingredients. So, I won’t be making this recipe again. But thanks again for your website and other recipes!

  5. I just made this and it is really, really good. I have to admit I made two small adjustments. I used seasoned diced tomatoes instead of the whole tomatoes (because I bought the wrong thing at the store and didn’t want to go back 🙂 ). I also added two tablespoons of sugar to counter the acidity but to keep the wonderful mix of tomato flavors that this soup has. Everyone loved it and I will make it again.

    I want to offer a reason that some readers/friends may have found it too acidic. One may be the quality of canned tomatoes they are using. It really does make a difference! But I will also offer that a little bit of suger can counter that so well. So if anyone makes this and thinks it is a little acidic, just add a tablespoon of sugar or two and that will likely fix it.

    But I would HIGHLY recommend this recipe!

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