Fire Roasted Tomato Soup
A low-lift pantry staple recipe with restaurant-worthy flavours, this simple fire roasted tomato soup is next-level comfort food.
Ingredients
- 1 head garlic
- 1 large shallot
- 2 tablespoons extra-virgin olive oil + 2 teaspoons (10 ml), divided
- 2 14 oz cans fire roasted whole tomatoes
- 1 cup vegetable stock
- 5-6 sprigs fresh basil
- Kosher or fine sea salt and freshly cracked black pepper
- 2 tablespoons heavy cream
- Croutons and more fresh basil leaves to garnish
Instructions
- To prepare the garlic and shallot, slice the garlic in half crosswise and the shallot in half lengthwise and drizzle with 2 teaspoons olive oil. Wrap loosely in foil and roast on a baking sheet at 400ºF (200ºC) for 35-40 minutes. Let cool just until they can be handled, then remove their skins and set aside.
- In a Dutch oven, heat 2 tablespoons olive oil on medium heat. Once hot, add tomatoes, garlic, shallot, vegetable stock and basil leaves. Season with salt and pepper and stir, then cover and let simmer for 15 minutes.
- Turn off heat, remove basil leaves and purée with an immersion blender until smooth. If needed, return to medium heat until hot enough to serve.
- Stir in heavy cream and transfer to soup bowls. Serve topped with croutons and fresh basil.
Notes
Make it dairy free: I’ve added a little heavy cream to round out the acidity of the tomatoes, which you can easily omit entirely or replace with your favourite plant-based alternative.
Storage: Leftovers can be kept in the refrigerator in a well-sealed container for up to 5 days or frozen for up to 3 months. To reheat, thaw to room temperature and bring to a simmer in a saucepan adding a little more broth if needed to reach desired consistency.