Recipe

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This creamy and delicious fire-roasted tomato soup recipe is the perfect bowl of soup to warm up your bones on a cold day.

If you want something cozy and filled with flavor, this fire-roasted tomato soup is a notch above the classic, made with roasted veggies blended until smooth and creamy.

Best Fire Roasted Tomato Soup

Since my healthy tomato soup is a family favorite, I made a few swaps and created this fire-roasted tomato soup that has a smoky flavor and luxuriously smooth texture that will make you want to drink it by the bowlful.

While it tastes indulgent, it's a lightened-up recipe with cauliflower adding the creaminess factor without a ton of extra fat or calories. You can swap fire-roasted tomatoes in most soup recipes that call for regular diced or crushed tomatoes, like my cottage cheese tomato soup.

Ingredients

The key ingredients in this recipe are cauliflower (fresh or frozen) and canned fire-roasted tomatoes. Extra flavor comes from onion, garlic, thyme, smoked paprika, and red pepper flakes (optional for a pinch of heat!), while the liquid needed is vegetable broth or stock. Want this soup super creamy? Don’t skip the heavy cream and crumbled goat cheese.

How to Make Fire-Roasted Tomato Soup

Let's make this epic tomato soup! Here's how the magic happens:

Roast the cauliflower florets in the preheated oven for 30 minutes until tender.
Sauté the onion and garlic in a pot along with garlic, thyme, and red pepper flakes.
Add the rest of the ingredients, bring to a boil, and simmer for 15 minutes or until the veggies are cooked down.
Make it smooth by processing the soup with an immersion blender. If you don’t have one, process the soup in batches in a regular blender.

What to Serve with This Soup

While this soup is delicious all by itself, there's something wonderful about pairing it with a roasted vegetable salad or something that involves carbs, like these grilled cheese dippers or these homemade biscuits.

Fire Roasted Tomato Soup

Servings: 6

Prep Time: 5

Cook Time: 45

Total Time: 50

This creamy and delicious fire-roasted tomato soup recipe is the perfect bowl of soup to warm up your bones on a cold day.

5 from 22 votes

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Ingredients

1 small head cauliflower, cut into florets
2 tablespoons olive oil, divided
1 teaspoon salt, 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)

Instructions

Prep the cauliflower:

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.

Make the soup:

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, cooked cauliflower, vegetable broth or stock, heavy cream (if using), paprika, and goat cheese.
Bring the soup to a boil before reducing the heat to medium and simmering for 15 minutes.

Blend:

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.