Need something quick and easy? This fire roasted tomato soup is full of flavor and comes together in under 30 minutes. It’s perfect for weeknights when you’re low on time and need something fast.
Tomato soup is one of the essential comfort foods. At least, it has always been so for me. I look back fondly on my memories of eating grilled cheese sandwiches and tomato soup – so yummy! While I don’t eat the grilled cheese anymore, I always make sure to have bread for dipping into my soup.
For this soup, I use both diced tomatoes and strained tomatoes. Make sure that the diced tomatoes are fire roasted. They really add a bit of smokiness and complexity to the soup compared to regular tomatoes. To keep this soup creamy, I decided to use a can of coconut milk instead of water or vegetable broth.
To make this recipe, fresh garlic and onion are first cooked in a large pot for a few minutes. Once softened, the tomatoes, coconut milk, and spices are added. The spices include basil, thyme, salt and pepper. Simply bring to a boil, then reduce heat and simmer for 5 minutes. Finally, transfer to a blender, blend until smooth, and serve.
This soup can’t get much easier! It’s pretty low effort and tastes way better than the tomato soup that you heat up straight from a can. It’s fantastic served with fresh bread or a salad (or both!). I also recommend sprinkling some fresh basil on top before serving. It adds an extra touch of flavor that is sooo good.
If you try this fire roasted tomato soup I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Fire Roasted Tomato Soup
- 1 teaspoon grapeseed oil or olive oil
- ½ medium yellow onion chopped
- 5 cloves garlic minced
- 3 cups strained tomatoes*
- 1 (28 ounce) can diced fire roasted tomatoes
- 1 (14 ounce) can coconut milk
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- Chopped fresh basil, for serving optional
Heat a large saucepan on medium heat. Once hot, add the oil, onion, and garlic. Cook until softened, approximately 3-5 minutes, stirring occasionally.
Add the strained tomatoes, diced tomatoes, coconut milk, basil, thyme, pepper, and salt. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 5 minutes, stirring occasionally.
Transfer the soup to a blender. Blend until the soup is smooth and pour back into the saucepan.
Serve immediately. If desired, top with fresh basil. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
*Strained tomatoes often come in 26.46 ounce box, which is the perfect amount for this recipe.