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Fire Roasted Tomato Soup is a creamy twist to a classic that’s absolutely divine. A sweet, smokey flavor is combined with subtle spices for a soup that will warm you up from the inside out.

Tomato soup and toasted cheese were just made to go together. For a twist on the original try these Three Cheese Pull Apart Bread, Garlic Parmesan Cheese Bombs, or these Grilled Cheese Pull Aparts, to pair with this decadent soup.

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

Fire Roasted Tomato Soup

There is just something about a velvety, creamy and steamy hot bowl of tomato soup that is so comforting. It just melts your cares away, along with the cold. The fire roasted tomatoes in this soup take your classic tomato soup up a notch. Making it a bit more robust and flavorful. The parmesan adds that little bit of sharpness that takes the flavor right to the amazing level. It’s so easy to prepare. You can have this on your table and in your tummy in no time!

I love that this is so flavorful and tastes like you slaved all day, but it’s so simple and quick. It is truly gourmet, but completely uncomplicated. Surprise your family with this and become the weekday hero. It’s ideal for those crazy workdays or a lazy weekend. Either way you and your family are going to love this. You won’t be able to get enough!

Fire Roasted Ingredients

You might have to make a quick trip to the store if you don’t have fire roasted tomato soup on hand, but everything else might just be in your pantry. Either way these are ingredients are inexpensive and easy to find. A cheap meal that makes a large pot! You might just have leftovers for lunches or another dinner.

  • Onion: Dice the onion.
  • Garlic: Fresh minced garlic.
  • Olive Oil: This is for sauteing the onions and garlic.
  • Tomato Sauce: A small 8 oz can is all you need.
  • Tomato Paste: Find these with the tomatoes in your local store.
  • Whole Tomatoes: You will blend the soup so the chunks will disappear.
  • Fire Roasted Diced Tomatoes: These can also be found where you find canned tomatoes. Look for a high quality brand for best flavor.
  • Water: Water will help create the broth
  • Chicken Broth: Will add flavor.
  • Salt and Pepper: Add to taste
  • Heavy Cream: Adds the creaminess
  • Parmesan Cheese: Adds a bit of salty cheesy tang.

Making Fire Roasted Tomato Soup

This is super easy to put together which makes it a great weeknight meal! The taste is superb! You can decide how smooth you want or chunky you want to leave it. Make it the way you and your family like it best.

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

All About Fire Roasted Tomatoes

These are so good with a deep earthy smoky flavor. You sub out regular tomatoes for fire roasted in many recipes with success to add flavor and depth to your recipes. Try them in Easy Sweet Potato Chili, or Penne alla Vodka. 

  • What are they: For starters fire roasted tomatoes are exactly what they say they are. They are tomatoes that have been charred over a flame before they’re diced and canned. Sometimes they will be enhanced with spices. Roasting the tomatoes with a flame brings out their sweetness but of course adds a distinct smoky flavor. It’s not strong, but it’s there.
  • Are they Spicy: Nope! They are not spicy they have a deep earthy smokiness though that can transform your salsas. Giving them a complex rich flavor.
  • Are fire roasted and sun dried tomatoes the same: No, fire roasted tomatoes are usually canned and add that smoky char flavor. Sun dried tomatoes are sold dry or packed in oil and give just a more intense tomato flavor. They are also combined with different spices.
  • Can I Make Mine Own: You definitely can, although buying them is definitely easier. Place washed and cut lengthways tomatoes on a sheet pan. Put them cut side down. Drizzle with olive oil. Broil for about 20 minutes or until nicely charred. Rotate the pan half way through.  But for a wonderful side dish try these roasted tomatoes, that are similar and absolutely amazing.

Tips and Variations For Fire Roasted Tomato Soup

You can make this soup to your tastes and vary it to your liking. Whatever way you make it, just do it tonight! You won’t regret it.

  • Spicy: Up the spice if you desire. Add chili powder, sriracha, or cayenne for a bit of a kick. Add to your tastes.
  • More Smokiness: Add a jar of roasted red peppers and smoked paprika and even a pinch of chipotle chili powder to up the smokiness.
  • Veggies: Since you’re blending it up sneak in a few more veggies. Saute celery, carrots, sweet potatoes or butternut squash to up the vitamins and creaminess.
  • Leftovers: This makes a huge pot, perfect for leftovers for lunch or possibly another meal. This will store in the fridge tightly covered for up to a week.
  • Freeze: You can freeze this soup beautifully as well. Make the soup as directed except don’t add the cream. Freeze in gallon or quart freezer bag. Thaw overnight in the fridge. Reheat on the stove top stirring occasionally. Once it’s good and warm add your cream and cheese and heat through. Freezing it in this way will keep the cream from possibly separating when thawed.
  • Blend: If you have an immersion blender use it to blend the soup. If you don’t, be careful transferring the soup to the blender so that you don’t burn yourself.

More Soup for Chilly Nights

Soup is one of the best things on a chilly night. It chases the cold away and makes you feel all warm and cozy. A nice warm bowl of soup is just splendid! Curl up with a bowl tonight!

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Fire Roasted Tomato Soup

5 from 1 vote
By: Alyssa Rivers
 I really couldn’t get enough of the soup!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 Cups




  • 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!


Calories: 246kcalCarbohydrates: 15gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 63mgSodium: 1413mgPotassium: 601mgFiber: 3gSugar: 8gVitamin A: 1470IUVitamin C: 23mgCalcium: 136mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Soup
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. 5 stars
    I love this recipe. I too made minor changes. Like others, I added a little sugar. I had all ingredients on hand except for a can of whole tomatoes; used 10 fresh campari tomatoes, cut in half (my favorite tomato to use in the winter); peeled them 1st by dipping each in boiling water for about 20 sec, took 5 minutes (by peeling while the next one was boiling). I used 1 cup heavy cream and threw in a bay leave and some basil (just my personal preference). Served with garlic croutons; my Son added a couple slices of avocado. I’ll be using this recipe a lot! Thx for sharing.

  2. 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!

  3. I made 4 gallons of this soup for a catering gig. They begged for more when I ran out. Best Tomato Soup EVER!!!

  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!

    1. I am sorry this didn’t turn out for you! I make this for groups all of the time and it is the first to go!

  5. 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!

  6. 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,

  7. 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!