This creamy soup made with fire roasted diced tomatoes, garlic, white wine, vegetable stock and heavy cream can be ready in 20 minutes.
My mom used to love tomato soup and grilled cheese sandwiches, but as a kid I never liked the taste of it. As I grew older, the combination is now one of my favorites too!
I wanted to make a quick version one day for lunch and made this Fire Roasted Tomato Soup using canned tomatoes. The soup was incredibly easy to make and was ready in about 20 minutes!
I also made some cheese crisps to go along with this creamy tomato soup as I'm currently watching how many carbs I eat. This recipe yields 3 cups.
Suggested Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Fire Roasted Diced Tomatoes: I love Hunts Fire Roasted Tomatoes and you can even get them with added garlic. It's one of those items I always keep stocked in my pantry. They taste great in so many recipes!
Minced Garlic: I like to use fresh minced garlic in my recipes.
Extra Virgin Olive Oil
White Wine: You can use any white wine or omit altogether and use all stock. I used Sauvignon Blanc in this recipe.
Vegetable Broth: Chicken or bone broth can be used as a substitute if you don't mind this recipe not being vegetarian.
Heavy Cream: Half & Half or milk can be used in this recipe. I haven't tried it with milk substitutes like soy, oat or nut milk. You don't add much, but it helps give the soup a creamy consistency.
Chives: I used dried chives to add to the top as a garnish.
How do you make Fire Roasted Tomato Soup?
Heat the oil in a medium saucepan over medium high heat; then add the garlic and saute for 1 minute until the flavor starts to release. Add the tomatoes, wine and broth; then cook for 10 minutes.
Using an immersion blender, puree the soup until smooth; then add the heavy cream and mix well. Pour into a soup crock; then garnish with chives.
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More Soup Recipes
- Roasted Chicken and Chick Pea Soup
- Chicken and Wild Rice Soup {Panera Copycat}
- Homemade Chicken and Dumpling Soup
- Chicken Gnocchi Soup (Olive Garden)
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Fire Roasted Tomato Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1- (14.5-ounce) can fire roasted diced tomatoes
- ¼ cup white wine
- 1 cup vegetable broth
- ½ cup heavy cream
- (optional garnish) dried chives
Instructions
- Heat the oil in a medium saucepan over medium high heat; then add the garlic and saute for 1 minute until the flavor starts to release.
- Add the tomatoes, wine and broth; then cook for 10 minutes.
- Using an immersion blender, puree the soup until smooth; then add the heavy cream and mix well. Pour into a soup crock; then garnish with chives.
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