This fire-roasted tomato soup recipe is perfect for cold weather days. You’ll love having a nice warm bowl of it when the temperatures are low and you crave comfort food.
It’s been a really cold winter here in Louisiana this year. A few weeks ago, I wanted a creamy tomato basil soup from a local restaurant…but I didn’t want to drive 25 minutes for a bowl of soup! So I decided to make my own.
It’s winter, so fresh basil was out. I wanted a lighter version than theirs (I only had ½ cup of heavy cream in my fridge – the tragedy!), and I had a cauliflower that desperately needed to be cooked. I was also out of regular crushed tomatoes for my go-to recipe. Ok, so basically I have much to go on.
I was going to make a cream of roasted cauliflower soup when I decided to add some fire-roasted tomatoes sitting on my pantry shelf. The outcome was delicious!
My husband welcomed the dipping sticks since he isn’t a soupy guy. He did say that the flavor was awesome, but soup alone isn’t a manly meal. Me? I ate this soup three times in one week. For the kids, I added a splash of warmed heavy cream (you could do half and half as well) to tone down the smokiness of the fire-roasted tomatoes.
However you serve it, this is one meal you can feel confident putting on the table for your family. Made with only fresh, whole ingredients it’s a deliciously creamy way to eat your veggies!
By the way – because I was always looking for kid-approved meals made with real ingredients (especially when I was doing a Whole30) I decided to make my own 30-day clean eating program.
It’s got everything you need to eat fresh as a family. Every recipe is kid-approved and easy enough for busy parents to pull together at the end of the day. Get a sample of my Family KickStart program here.
The following week, I did what any foodie in need of adult conversation would do: call a girlfriend. I offered to bring all the ingredients in exchange for her kitchen (again) and a 1-hour lunch chat. Of course, we didn’t just have soup… I made some grilled cheese sandwiches and dipped them in the soup. Super delicious I tell you.
Grab a bowl, put your feet up, and relax. You deserve a warm and cozy lunch (or dinner).Print
Fire Roasted Tomato Soup
This creamy and delicious fire-roasted tomato soup recipe is the perfect bowl of soup to warm up your bones on a cold day.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Soup
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 pinch red pepper flakes (optional)
- 2 15 ounce cans fire roasted tomatoes, drained
- 4 cups vegetable stock
- ½ cup heavy cream (optional)
- 1 teaspoon smoked paprika
- 4 ounces goat cheese, crumbled (optional)
- salt and pepper to taste
- Preheat oven to 400F.
- Place cauliflower florets in a medium bowl along with 1 tablespoon of olive oil. Toss them around to coat with olive oil, sprinkle with a little salt, and place them on a lined baking sheet. Roast them in your oven until tender, about 20-30 minutes.
- In a 5-7 quart iron pot, heat remaining tablespoon of olive oil over medium heat. Cook diced onion until translucent and tender, about 5 minutes, stirring often.
- Add garlic, thyme, and red pepper flakes and cook until fragrant, another minute or two.
- Add fire roasted tomatoes, roasted cauliflower, stock, heavy cream (if using), paprika, and goat cheese into the pot. Simmer for 15 minutes before pureeing with an immersion blender. -Alternatively, you can also puree this soup in your regular blender.
- Season with salt and pepper to taste and garnish with additional goat cheese.
- Serving Size: 1 bowl
- Calories: 312
- Sugar: 12.2g
- Sodium: 1169.2mg
- Fat: 19.2g
- Saturated Fat: 8.9g
- Trans Fat: 0.2g
- Carbohydrates: 26.5g
- Fiber: 8.1g
- Protein: 10.3g
- Cholesterol: 30mg