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Smoky Fire-Roasted Tomato Basil Soup – Easy 30-Minute Recipe

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This Smoky Fire-Roasted Tomato Basil Soup is a quick and easy 30-minute recipe that delivers deep, smoky flavor from fire-roasted tomatoes and fresh basil. Perfect for cozy nights, it’s a comforting, crowd-pleasing soup made with simple pantry ingredients.

Ingredients

Scale
  • 28 oz can fire-roasted tomatoes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup packed fresh basil, chopped (plus more for garnish)
  • 2 tablespoons olive oil
  • 1 cup vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • 2 tablespoons sun-dried tomato pesto
  • 1 teaspoon smoked paprika
  • 1 teaspoon sugar
  • Salt and black pepper to taste

Instructions

  1. Prep your aromatics: Dice the onion finely, mince the garlic, and chop the basil into thin ribbons. Set aside a few basil leaves for garnish.
  2. Sauté the onion: Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5 minutes.
  3. Add garlic and spices: Add minced garlic and smoked paprika. Stir constantly for 30-60 seconds until fragrant. Do not let the garlic brown.
  4. Add tomatoes and broth: Pour in the entire can of fire-roasted tomatoes (with juices) and vegetable broth. Add sun-dried tomato pesto, sugar, and a generous pinch of black pepper. Stir, scraping the bottom of the pot.
  5. Simmer: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until the soup deepens in color.
  6. Add basil: Stir in most of the fresh basil ribbons, reserving some for garnish. Let wilt for about 1 minute.
  7. Blend: Remove pot from heat. Use an immersion blender to blend until desired consistency (about 75% smooth with some chunks). If using a regular blender, let cool 5 minutes, then blend in batches, filling no more than halfway.
  8. Stir in cream: Return pot to low heat. Pour in heavy cream and stir gently until incorporated. Do not let boil. Adjust salt and pepper to taste.
  9. Serve: Ladle into bowls. Garnish with remaining basil, a drizzle of olive oil, and a crack of black pepper. Serve with crusty bread or grilled cheese.

Notes

Don’t skip the sugar—it balances the acidity of canned tomatoes. Toast the smoked paprika briefly with the garlic for best flavor. For a vegan version, replace heavy cream with full-fat coconut milk. For a spicy kick, add 1/2 teaspoon red pepper flakes or a minced chipotle pepper. This soup freezes well for up to 3 months.

Nutrition

Keywords: tomato soup, fire-roasted tomato soup, smoky tomato soup, basil soup, easy soup recipe, 30-minute soup, comfort food, vegetarian soup, gluten-free soup

Find it online: https://freshforkful.com/smoky-fire-roasted-tomato-basil-soup-easy-30-minute-recipe/