This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.

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  • Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

  • Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.

  • Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

229.3 calories; 3.4 g protein; 20.5 g carbohydrates; 40.8 mg cholesterol; 795.4 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2017
What a great recipe. Like many of you I tweeked it a bit. I caremalized the onions and added some garlic. I subbed out the cilantro for basil and added 1/4 cup of parmasian cheese while the soup cooked. After is was all prepared I sprinkled some more parmasian on top and served it with a grilled pimento cheese sandwich on rye bread. Read More
(4)

Most helpful critical review

Rating: 1 stars
05/19/2016
I didn't add cilantro (none of my family likes it) but used basil as someone else suggested. It tasted very plain. Read More
20 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/17/2017
What a great recipe. Like many of you I tweeked it a bit. I caremalized the onions and added some garlic. I subbed out the cilantro for basil and added 1/4 cup of parmasian cheese while the soup cooked. After is was all prepared I sprinkled some more parmasian on top and served it with a grilled pimento cheese sandwich on rye bread. Read More
(4)
Rating: 5 stars
04/02/2014
Really tasty... I subbed greek yogurt for the cream... this dish is good with or w.o this added Read More
(4)
Rating: 5 stars
02/17/2017
What a great recipe. Like many of you I tweeked it a bit. I caremalized the onions and added some garlic. I subbed out the cilantro for basil and added 1/4 cup of parmasian cheese while the soup cooked. After is was all prepared I sprinkled some more parmasian on top and served it with a grilled pimento cheese sandwich on rye bread. Read More
(4)
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Rating: 5 stars
08/26/2014
Delicious! I only puréed half of it. Enjoyed the thicker texture Read More
(4)
Rating: 5 stars
03/06/2015
Had to make a few alterations due to health issues. Used gluten free broth. I have to be dairy free so I used coconut cream. Cilantro tastes like soap to my husband and me so left that out. Used a bit of Stevia instead of sugar to keep simple carbs down. Tasted wonderful! Read More
(3)
Rating: 5 stars
11/29/2014
Loved i! Very versatile would may be consider roasting some red bell peppers adding a little more stock. The blender stick worked well for pureeing soup. Read More
(1)
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Rating: 5 stars
01/18/2017
This was really good. I'm trying to get away from prepared canned soups with strange ingredients and are high in carbs and salt. I made this for lunch today and we really liked it a lot. I followed the directions pretty close except I cooked the onions more - till they started to caramelize. I used chicken broth instead of vegetable because that's what I had on hand. I'll be making this again. Thanks for a great recipe sweetiewoman! Read More
(1)
Rating: 5 stars
12/24/2018
This soup is great! Super tasty and has quite a kick. I didn't measure the red pepper flakes so that might be why it why so spicy! Read More
Rating: 5 stars
02/19/2020
Delicious!!! Everyone loved lit! Read More
Rating: 4 stars
05/20/2020
As I frequently do, I used this recipe for inspiration rather than for a law. I had a bunch of fresh tomatoes and roasted them at about 400 in my oven. I put foil in a cake pan and sprayed it with oil, and just threw away the foil. Easiest clean up ever. I had a quart of frozen chicken broth, and used that, but it was pretty thin soup. I let it reduce for about an hour or so, and added fresh thyme from my garden, parsley and because my husband thinks soups must have meat, cooked about 1/2 lb of bacon crisp and tossed it in. I served it with chopped cilantro, scallions and cheese, with lemon wedges. Super soup. Read More
Rating: 1 stars
05/19/2016
I didn't add cilantro (none of my family likes it) but used basil as someone else suggested. It tasted very plain. Read More