Creamy Fire Roasted Tomato Basil Soup
This Creamy Fire Roasted Tomato Soup is rich, velvety, and packed with smoky flavor from fire-roasted tomatoes and a touch of sweetness from red pepper. Fresh garlic, onion, and basil balance the flavors, while a splash of heavy cream adds a smooth, luxurious finish. It’s an easy, comforting soup that comes together in under an hour—perfect for pairing with a grilled cheese or a warm baguette!
Servings: 6 servings
Ingredients
- 4 cups chicken broth
- 2 14.5 oz cans of fire roasted tomatoes I use Hunts
- 1 red bell pepper chopped
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 1 tbsp olive oil
- ½ cup heavy cream can add more if you want!
- 8 fresh basil leaves
- salt & pepper to taste
- 1 tbsp Better Than Bouillon Roasted Chicken optional, for extra depth
- grated parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and red pepper and sauté for 3–5 minutes, until softened and fragrant. Pour in the fire-roasted tomatoes (with their juices) and chicken broth. Bring to a boil, then reduce to a simmer and cook for at least 30 but up to 45 minutes, stirring occasionally.
- Remove from heat and stir in the fresh basil leaves. Use an immersion blender to puree the soup until smooth. (If using a traditional blender, blend in batches and be careful with the hot liquid!)
- Stir in the heavy cream, then season with salt and pepper to taste. If using, mix in Better Than Bouillon for an extra punch of flavor. Serve hot and top with more heavy cream, basil and grated parmesan cheese. Enjoy!