Creamy Fire Roasted Tomato Soup




Introduction: Creamy Fire Roasted Tomato Soup

About: I've been cooking for a very long time and would like to share my experience with others. I lived in France where most of my culinary knowledge began. Moved to the US and am working towards opening my own re...

A delicious soup served with crostinis. Add alphabet letters for kids, mine love it.
Olive oil
4tblspn butter
1/4 cup of flour
1 yellow onion diced
2 tblspn garlic
1 tblspn thyme
4 or 5 tomatoes
Italian seasoning
Chili powder
1 1/2 cups of chicken broth
2 1/4 cups half n half
2 or 3 oz cream cheese

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Step 1: Make Fire Roasted Tomatoes

Cut tomatoes in quarters and lay them with the skin facing up. Drizzle olive oil and using a brush spread olive oil over the tomatoes.

Step 2: Season Tomatoes

Using 2 tablespoons of chili powder, 1 tablespoon of Italian seasoning and salt and pepper season the tomatoes. Spread evenly to ensure uniformity of taste.

Step 3: Roast Tomatoes

Turn oven heat to broil and cook tomatoes in the oven for 15 to 20 minutes.

Step 4: Make a Roux

On medium low heat melt 4 tablespoons of butter in a pot and mix 1/4 cup of flour into a liquid like paste.

Step 5: Cook Onions

Add about a whole yellow onion diced and cook until they start to get translucent, no browning on onions so keep heat around mid low to not burn.

Step 6: Add Garlic and Thyme

Add garlic and thyme and cook for about a minute.

Step 7: Add Fire Roasted Tomatoes

Add fire roasted tomatoes (if homemade fire roasted tomatoes disregard sauce they cooked in) and raise heat to medium for 5 minutes. Stir occasionally.

Step 8: Add Chicken Broth

Add 1 1/2 cups of chicken broth and bring to a boil than lower heat to medium low. At this point your soup should be thick.

Step 9: Add Half and Half

Add 2 1/4cups of half n half and 2 to 3 oz of cream cheese (for a more creamy taste use 3oz for more tomato taste use 2). Raise heat to medium and stir in salt and pepper for taste. Cook for about 5 minutes while stirring frequently.

Step 10: Blend

Use a blender to get all the chunks of tomato finely ground into a liquid and enjoy !

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    8 Discussions


    5 years ago

    Glad you liked it ! I just moved but now that my family and I are settled in I have more recipes coming up.
    Thanks for the kind comment !

    The first time I made this soup was for a game night one chili weekend. I doubled the recipe to feed 6 adults. The soup was a huge success!!! It was devoured with in an hour. I have made other tomato soups in the past but his has to best one I have ever made. Thank you so much for sharing this recipe and giving such a great tutorial.


    6 years ago

    Lol I just read the back and you're right use metal pan with foil, can't believe it hasn't failed after all these years. Thanks for catching that !


    6 years ago

    Great recipe! I noticed you show the tomatoes in a glass pan; most oven glassware says "not for broiler (or stovetop) use"; I tried with a foil lined metal pan and it worked fine.


    6 years ago

    For gluten free I would recommend using either gluten free flower like almond flower or oat flower even rice flower will work, since I use self rising you'll need to add just a bit more flower and cook the roux for a few minutes.


    6 years ago on Introduction

    looks great but do you think it would work without the flour, I am looking for gluten free soup


    6 years ago

    Got every snapshot I could for the soup hope this helps !