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!

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! 


  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 T 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!
Yield about 8 cups
Recipe adapted from Full time Mama

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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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