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!
Fire Roasted Tomato Soup
I really couldn’t get enough of the soup!
- 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
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.
Add tomatoes, sauce, paste, water, and chicken broth. Bring to a boil, cover and let it simmer for about 30 minutes.
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
Add the heavy cream, parmesan cheese, salt and pepper. Let it simmer for another 5 minutes and serve!
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.