January 27, 2014
If you want a bowl of something creamy, delicious, filled with flavor, grab a bowl of this creamy fire-roasted tomato soup. It’s a notch above classic tomato soup made with roasted veggies blended until smooth and creamy.
You can serve it with a green salad for a light meal or dip with grilled sandwiches for a dinner the kids will love!
Best Fire Roasted Tomato Soup
This fire-roasted tomato soup has a smoky flavor and luxuriously smooth texture that will make you want to drink it by the bowlful.
While this soup tastes indulgent, it’s a lightened-up recipe made with fire-roasted tomatoes, roasted cauliflower, and goat cheese- the real game-changers!
Once the roasted cauliflower is puréed in the soup, it adds to the creaminess factor without a ton of extra fat or calories. Tangy goat cheese brings out the sweetness in the tomatoes and amps up the flavor.
Ingredients for Tomato Soup with Cauliflower
Here’s everything you need to make this homemade roasted tomato soup:
- olive oil
- dried thyme
- red pepper flakes
- canned fire-roasted tomatoes
- vegetable broth or stock
- heavy cream
- smoked paprika
- crumbled goat cheese
While I like to make this recipe with fresh cauliflower, you can also use frozen cauliflower. Just pop the frozen pieces onto the baking sheet and bake as directed. Check out my post on how to roast frozen veggies without thawing to get you started.
How to Make Fire Roasted Tomato Soup
Grab a large soup pot, your ingredients, and let’s make this epic roasted tomato soup!
- Prep the veggies
Chop the cauliflower into florets and dice the onions and garlic.
- Preheat the oven
Turn the oven to 400F and place the cauliflower onto a large baking sheet. Drizzle with olive oil and season with salt.
Place the baking sheet of cauliflower into the oven and bake for 30 minutes until tender.
- Sauté some onion and garlic
In a large Dutch oven or soup pot, heat oil over medium-high heat. Add the onions and cook until the onions turn translucent. Season with garlic, thyme, and red pepper flakes.
- Add the rest of the ingredients
Stir in the roasted tomatoes, cauliflower, broth or stock, heavy cream, paprika, and goat cheese. Bring the mixture to a boil before reducing the heat and simmering for 15 minutes or until the veggies are cooked down.
- Make it smooth
Using an immersion blender, process the soup until smooth.
Ladle the hot soup into bowls, top with additional cheese, grab a piece of hearty bakery bread, and enjoy!
What if I don’t have an immersion blender?
If you don’t have an immersion blender, process the soup in batches in a regular blender.
This is one meal you can feel confident about serving to your family, it’s made with fresh and wholesome ingredients for a delicious way to eat your veggies!
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Do Fire Roasted Tomatoes Taste Different?
Fire-roasted tomatoes are charred over an open flame then diced and canned with additional seasonings such as onion and garlic powder.
The process of charring the tomatoes caramelizes their natural sugars and makes them slightly smoky and sweet compared to regular diced tomatoes. You’ll also see black specks on the tomatoes, but don’t worry- those are supposed to be there.
You can swap fire-roasted tomatoes in most soup recipes that call for regular diced or crushed tomatoes, like my slow cooker creamy tomato soup.
What to Serve with Fire Roasted Tomato Soup
While this soup is delicious all by itself, there’s something wonderful about pairing it with a crisp green salad or something that involves carbs. Below are a few recipes I’ve found perfect for serving with pureéd soups:
- Winter Salad with Roasted Vegetables
- a sandwich with Homemade Chicken Salad
- grilled cheese dippers
- a slice of this Spinach & Bacon Frittata
- Homemade Biscuits
- Almond Flour Biscuits
My mouth is watering, just thinking about a bowl of this creamy tomato soup with a sandwich. What will you serve it with?
Fire Roasted Tomato 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
- 30 ounces canned fire-roasted tomatoes, drained
- 4 cups vegetable stock
- ½ cup heavy cream, optional
- 1 teaspoon smoked paprika
- 4 ounces goat cheese, crumbled (optional)
- Preheat the oven to 400F.
- Place the cauliflower florets onto a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt. Toss to coat and spread the veggies in an even layer.
- Bake for 20 to 25 minutes or until the cauliflower is tender and golden brown.
- Meanwhile, in a large Dutch oven or soup pot, heat the remaining tablespoon of olive oil over medium heat. Cook the onions for 5 minutes or until translucent.
- Add the garlic, remaining salt, thyme, and red pepper flakes. Cook until fragrant, about 2 minutes.
- Stir in the fire-roasted tomatoes, cauliflower, vegetable broth or stock, heavy cream (if using), paprika.
- Bring the soup to a boil before reducing the heat to medium and simmering for 15 minutes.
- Once the soup is cooked down, remove it from the heat, insert an immersion blender, and process until smooth.
- If you don’t have an immersion blender, see the note below.
- Ladle the soup into bowls and top with additional goat cheese.