Fire Roasted Tomato Basil Soup

Ingredients for Fire Roasted Tomato Basil Soup

  • 1 large yellow onion, diced

  • 3 garlic cloves, minced

  • 3-14 ounce cans of fire roasted tomatoes (I prefer Muir Glen brand) , do NOT drain

  • 3- 14 ounce cans of organic crushed tomatoes, drained

  • 1 to 2 cups of low sodium, organic vegetable stock

  • 1/4 cup of half and half

  • 1 Tbsp crushed red pepper

  • 15 fresh basil leaves, chopped

  • salt and pepper, to taste

  • 1-2 Tbsp olive oil

Directions for Fire Roasted Tomato Basil Soup

  1. In a stock pot over medium heat, add olive oil and saute the diced onion until translucent. Add minced garlic and saute with the onion for 1-2 minutes until lightly browned.

  2. Add the 3 cans of fire roasted tomatoes with it's liquid to the stock pot. Stir. Add the 3 cans of drained crushed tomatoes. Stir. Cover and cook over medium heat for 15 minutes.

  3. Add 1 cup of stock ( add more stock for a thinner soup) and increase the heat to medium-high. Cook uncovered for 10 minutes to thicken.

  4. Add crushed red pepper, chopped basil and salt/pepper. Lower heat to low, cook for 5 additional minutes.

  5. Using an immersion blender or stand mixer, puree soup until smooth. Add half and half to the hot puree. Serve immediately.

  6. Allow leftovers to cool completely, then place in airtight container. Refrigerate for 7 days or freeze for 3 months.

Recipe Courtesy of