Fire Roasted Tomato Soup

5 from 2 reviews

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


  • 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 15ounce cans fire-roasted tomatoes, drained
  • 4 cups vegetable stock
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon smoked paprika
  • 4 ounces goat cheese, crumbled (optional)


  1. Preheat the oven to 400F.
  2. 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. 
  3. Bake for 20 to 25 minutes or until the cauliflower is tender and golden brown. 
  4. 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. 
  5. Add the garlic, remaining salt, thyme, and red pepper flakes. Cook until fragrant, about 2 minutes. 
  6. Stir in the fire-roasted tomatoes, cauliflower, vegetable broth or stock, heavy cream (if using), paprika. 
  7. Bring the soup to a boil before reducing the heat to medium and simmering for 15 minutes. 
  8.  Once the soup is cooked down, remove it from the heat, insert an immersion blender, and process until smooth. 
  9. If you don’t have an immersion blender, see the note below. 
  10. Ladle the soup into bowls and top with additional goat cheese. 



If you don’t have an immersion blender, allow the soup to cool down to room temperature then transfer half to a blender. Process until smooth.


Pour the blended soup into a large pot and repeat with the remaining soup. Heat over medium-high heat and serve.