Simple Fire Roasted Tomato Soup Recipe

Delicious Broccoli Cheese Casserole Recipe

Fire-roasted tomato soup tastes like it came from a diner and only takes minutes to make. This simple soup is the best comfort food ever.

– 1 head garlic – 1 shallot, large – olive oil – 28 oz fire roasted whole tomatoes, canned – 1 cup chicken stock (or vegetable stock) – several sprigs of fresh basil – 1/2 tsp salt – fresh cracked pepper, to taste – 1/2 tsp sugar – 2 Tbsp heavy cream



Preheat oven to 375F. Crosswise cut a large head of garlic in half. Large shallots should be cut in half lengthwise. Pour olive oil over a small oven-safe dish and toss.

Step 1

Step 2

Bake until aromatic and soft, loosely covered with foil for 30–40 minutes. Remove the peels from the roasted garlic and shallot when safe.

Step 3

Blend or process tomatoes, roasted garlic, and shallot. Puree till smooth. Heat 2 tablespoons olive oil in a Dutch oven until heated but not smoking. 

Step 4

Carefully pour tomato puree into hot oil; it may splutter. Put stock and basil in the pot. Simmer gently for 15 minutes.

Step 5

Discard the basil and season to taste. Stir in heavy cream and sugar if desired. Add croutons and basil and serve hot.

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