Recipe: Fire Roasted Tomato Soup

Can you tell I’m in the fall mood? Yes, I’m wishing cooler weather, though we have been blessed with quite a bit of rain in the past few days which has cooled us off a bit… for now.

I am not a person who likes tomatoes, but I do like ketchup, salsa (more like sauce than chunky though), and tomato soup. My husband thinks I’m crazy to like those things but not tomatoes, but I know many who don’t care for tomatoes and like those things too. I guess it takes one to know one, right?

Anyway, I am in love with Paradise Bakery’s Fire Roasted Tomato Soup. So much so that I craved it all summer, even in the 110*+ weather we had almost daily here in Phoenix.  I looked for copy cat recipes but found very few. I tried both of the ones I found, and while they were good, they just weren’t the same. However, the recipe we liked best is tasty enough that I’ve made it more than once and we can’t stop eating it.  I made extra last time and froze some of it too (it’s in the freezer next to the Crock Pot Pork Stew)!  I made this recipe, though I use heavy cream instead of milk, and last time I added another can of fire roasted tomatoes for an even higher fire roasted tomato-ier flavor (yeah I know, not a real word but I’m using it anyway).  Personally I liked less tomato flavor and more heavy cream, but Gary likes it the opposite, so… We’ll see if he notices next time when I do it my way again… hahaha!

We like to eat our tomato soup with grilled cheese (or grilled ham and cheese). Yummy! Here’s how I make my Fire Roasted Tomato Soup:

1 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can whole tomatoes (or plain diced tomatoes, which I feel tastes a bit less tomato-y)
2 -14 oz cans fire roasted diced tomatoes
8 oz can tomato sauce
6 oz can tomato paste
2 cups water
2 cups chicken broth
2 tsp salt
1/2 tsp pepper
1 1/2 cups heavy cream

In a large soup pot, saute onion in olive oil until almost translucent.
Add garlic and continue to saute a few minutes more.
Add tomatoes, sauce, paste, water and chicken broth. Bring to a boil, cover and reduce heat to low and simmer for 30 minutes.
Puree with immersion blender until desired consistency.  (I prefer mine to have very few chunks to lessen the straight tomato flavor, but Gary likes the chunks. Go figure.)
Add heavy cream and seasonings and continue to simmer for another 5 minutes.


  1. Mmm…looks tasty!

  2. Carrie Phelps says

    With our run of recent cold weather this looks to be the perfect meal following a morning of sledding!

  3. Yum! The soup and the syrup both sound amazing! I’ll have to try them!! 🙂


  1. […] Due to the recent sick spell that’s hit our family, (and unfortunately is still making it’s rounds), as well as the cold weather, we’ve been wanting comfort food.  Tomato soup is my favorite soup, so I’m turning to this delicious recipe: Fire Roasted Tomato Soup. […]

  2. […] 1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes. 2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes. 3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum 4. Add the heavy cream, parmesan cheese, salt and pepper.  Let it simmer for another 5 minutes and serve! Yield about 8 cups Recipe adapted from Full time Mama […]

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