Classic Fire-Roasted Tomato Soup
Fire-Roasted Autumn Tomato Soup is a comforting and flavorful dish that captures the essence of fall with the deep, smoky flavor of fire-roasted tomatoes. This classic soup is perfect for warm, cozy days and can be enjoyed with a slice of crusty bread or a grilled cheese sandwich for a satisfying meal.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Onion | 1 medium, diced |
| Garlic | 4 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable broth | 2 cups |
| Fresh basil | 1/4 cup, chopped |
| Salt | to taste |
| Black pepper | to taste |
| Heavy cream (optional) | 1/2 cup |
Cooking Steps:
- Heat olive oil in a large pot over medium heat; add diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add fire-roasted tomatoes and vegetable broth; bring to a boil and then simmer for 20 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Stir in fresh basil, season with salt and black pepper, and return to the heat if necessary.
- For a creamier texture, add heavy cream and mix well before serving. Enjoy!
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Creamy Basil Fire-Roasted Tomato Soup
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Onion | 1 medium, diced |
| Garlic | 4 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable broth | 2 cups |
| Fresh basil | 1/4 cup, chopped |
| Heavy cream | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Heat olive oil in a large pot over medium heat; sauté diced onion until translucent.
- Add minced garlic and cook for an additional minute.
- Incorporate fire-roasted tomatoes and vegetable broth; bring to a boil then simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in fresh basil and heavy cream, adjusting seasoning with salt and black pepper as desired.
- Heat through gently and serve warm. Enjoy!
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Spicy Fire-Roasted Tomato and Chipotle Soup
Spicy Fire-Roasted Tomato and Chipotle Soup is a bold and flavorful twist on traditional tomato soup, perfect for those who enjoy a hint of heat. This smoky and spicy soup combines the richness of fire-roasted tomatoes with the kick of chipotle peppers, creating a comforting dish for chilly autumn days.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable broth | 2 cups |
| Chipotle peppers in adobo | 2 peppers, minced |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro | 1/4 cup, chopped |
Cooking Steps:
- Heat olive oil in a pot over medium heat and sauté the diced onion until soft.
- Add minced garlic, chipotle peppers, and cumin; stir for a minute until fragrant.
- Mix in fire-roasted tomatoes and vegetable broth, bringing the mixture to a boil before lowering to a simmer for 15 minutes.
- Blend the soup until smooth using an immersion or regular blender.
- Season with salt and black pepper before serving, garnished with fresh cilantro. Enjoy your spicy soup!
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Fire-Roasted Tomato and White Bean Soup
Fire-Roasted Tomato and White Bean Soup is a hearty and nutritious dish that perfectly embodies the cozy essence of autumn. This comforting soup features the rich flavors of fire-roasted tomatoes paired with creamy white beans, making it an excellent choice for a satisfying meal on a chilly day.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Canned white beans (rinsed) | 1 can (15 oz) |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable broth | 2 cups |
| Thyme | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley | 1/4 cup, chopped |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the diced onion until it becomes translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the fire-roasted tomatoes, white beans, vegetable broth, thyme, and cumin; bring to a boil and then reduce to a simmer for 20 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred.
- Season with salt and black pepper, and garnish with fresh parsley before serving. Enjoy!
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Roasted Garlic and Fire-Roasted Tomato Soup
Roasted Garlic and Fire-Roasted Tomato Soup is a savory and aromatic dish that warms the soul during the cooler months. The combination of sweet fire-roasted tomatoes and rich roasted garlic creates a depth of flavor that is both comforting and satisfying. This soup can be enjoyed on its own or paired with a crusty bread for a delightful autumn meal.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Garlic (whole bulbs) | 2 bulbs |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Vegetable broth | 4 cups |
| Fresh basil (optional) | 1/4 cup, chopped |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and wrap the whole garlic bulbs in foil, drizzling with olive oil before roasting for about 30 minutes until soft and caramelized.
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent.
- Squeeze the roasted garlic from the bulbs into the pot with the onions, followed by the fire-roasted tomatoes and vegetable broth; bring to a boil.
- Reduce to a simmer for 15-20 minutes, allowing the flavors to meld together.
- Blend the soup to your desired consistency, season with salt and black pepper, and garnish with fresh basil before serving. Enjoy!
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Fire-Roasted Tomato and Butternut Squash Soup
Fire-Roasted Tomato and Butternut Squash Soup is a hearty and delicious vegetarian option that brings warmth and nutrition to your autumn table. The natural sweetness of the roasted butternut squash pairs beautifully with the smoky undertones of fire-roasted tomatoes, creating a comforting and vibrant soup that’s perfect for cozy evenings.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Butternut squash (peeled, diced) | 2 cups |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Vegetable broth | 4 cups |
| Fresh thyme (optional) | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent.
- Add the fire-roasted tomatoes to the pot along with the roasted butternut squash and vegetable broth; bring to a boil.
- Reduce the heat to low and let it simmer for 15-20 minutes. If using, add fresh thyme during the last 5 minutes.
- Blend the soup to your desired consistency, then season with additional salt and black pepper as needed. Serve warm and enjoy the delightful flavors!
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Fire-Roasted Tomato and Lentil Soup
Fire-Roasted Tomato and Lentil Soup is a nutritious and fulfilling option that celebrates the rich flavors of fire-roasted tomatoes paired with hearty lentils. This soup not only warms the soul but also packs a protein punch, making it an excellent choice for a comforting meal on chilly autumn days.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Green or brown lentils | 1 cup |
| Onion | 1 medium, diced |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Bay leaf | 1 |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (optional) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion, carrot, and celery until softened.
- Stir in the minced garlic, cumin, and cook for another minute until fragrant.
- Add the fire-roasted tomatoes, lentils, vegetable broth, and bay leaf. Bring to a boil.
- Reduce the heat and let the soup simmer for about 25-30 minutes until the lentils are tender.
- Remove the bay leaf, season with salt and black pepper, and blend if a smoother texture is desired. Garnish with fresh parsley before serving. Enjoy your warm bowl of soup!
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Tomato and Pepper Fire-Roasted Soup
Tomato and Pepper Fire-Roasted Soup is a vibrant and flavorful dish that combines the sweetness of fire-roasted tomatoes with the smokiness of bell peppers. This comforting soup is perfect for cool autumn evenings, providing a delightful warmth and rich taste that can be enjoyed alone or paired with crusty bread for a wholesome meal.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Red bell pepper | 1 medium, diced |
| Yellow bell pepper | 1 medium, diced |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh basil (optional) | for garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the diced onion and bell peppers until softened, about 5-7 minutes.
- Add the minced garlic and cumin, cooking for another minute until fragrant.
- Stir in the fire-roasted tomatoes and vegetable broth, bringing the mixture to a boil.
- Reduce heat and let the soup simmer for about 20 minutes to allow the flavors to meld.
- Season with salt and black pepper, blend for a smoother texture if desired, and serve garnished with fresh basil. Enjoy!
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Fire-Roasted Tomato Tortellini Soup
Fire-Roasted Tomato Tortellini Soup is a hearty and comforting dish that melds the rich flavors of fire-roasted tomatoes with tender cheese-filled tortellini. This soup is not only satisfying but also incredibly easy to prepare, making it a perfect choice for busy weeknights or a cozy autumn dinner.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Cheese tortellini | 2 cups |
| Vegetable broth | 4 cups |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Dried basil | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (optional) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and dried basil, cooking for another minute until fragrant.
- Stir in the fire-roasted tomatoes and vegetable broth, bringing it to a boil.
- Add the tortellini to the pot and cook according to package instructions until al dente.
- Season with salt and black pepper, then serve hot, garnished with fresh parsley if desired. Enjoy!
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Fire-Roasted Tomato and Corn Chowder
Fire-Roasted Tomato and Corn Chowder is a creamy, hearty soup that embraces the flavors of sweet corn and robust fire-roasted tomatoes, making it a perfect companion for chilly autumn days. This delightful chowder is easy to prepare and offers a comforting, wholesome meal that can be enjoyed on its own or paired with crusty bread.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 3 cups |
| Fresh corn kernels | 2 cups |
| Vegetable broth | 4 cups |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Heavy cream | 1 cup |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Chopped chives (optional) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion until soft, about 5 minutes.
- Add the minced garlic and dried thyme, cooking for an additional minute until fragrant.
- Stir in the fire-roasted tomatoes, corn kernels, and vegetable broth, bringing the mixture to a boil.
- Reduce the heat and add the heavy cream, simmering for about 10 minutes to allow flavors to meld.
- Season with salt and black pepper to taste, then serve warm, garnished with chopped chives if desired. Enjoy!
Smoky Fire-Roasted Tomato Gazpacho
Smoky Fire-Roasted Tomato Gazpacho is a chilled soup that perfects the seasonal flavors of fresh tomatoes, combined with the smoky depth of fire-roasting. This invigorating dish is not only a burst of flavor but also an excellent starter or light meal during warmer autumn days. The blend of tomatoes, peppers, and spices creates a vibrant and nutritious option that is easy to prepare and can be enjoyed with a drizzle of olive oil or croutons on top.
| Ingredients | Quantity |
|---|---|
| Fire-roasted tomatoes | 4 cups |
| Cucumber | 1 medium, peeled and diced |
| Red bell pepper | 1, diced |
| Red onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Red wine vinegar | 2 tablespoons |
| Fresh basil | 1/4 cup, chopped |
| Salt | to taste |
| Black pepper | to taste |
| Water | 1/2 cup (as needed for consistency) |
Cooking Steps:
- In a blender or food processor, combine the fire-roasted tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, fresh basil, salt, and black pepper.
- Blend until smooth, adjusting the texture with water as needed for your desired consistency.
- Taste and adjust seasoning, then refrigerate for at least 1 hour to chill and let flavors meld.
- Serve cold, garnished with extra basil and a drizzle of olive oil if desired. Enjoy!
