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Fire-Roasted Tomato Soup

Rated as 4.53 out of 5 Stars

"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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50 m servings 229
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 229 calories; 14.7 20.5 3.4 41 795 Full nutrition

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Read all reviews 11
  1. 17 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I only puréed half of it. Enjoyed the thicker texture

Most helpful critical review

I didn't add cilantro (none of my family likes it) but used basil as someone else suggested. It tasted very plain.

Most helpful
Most positive
Least positive

Delicious! I only puréed half of it. Enjoyed the thicker texture

Really tasty... I subbed greek yogurt for the cream... this dish is good with or w.o this added

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. Use...

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 s...

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 fo...

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.

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!

I subbed parsley instead of cilantro and added a bit of fresh Parmesan cheese in the bottom of my bowl. I used fireroasted tomatoes with garlic so I didn’t add any extra garlic.

5.13.18 Love the versatility of making this soup either Italian or Mexican by using basil or cilantro, respectively. Creamy, deep rich tomato flavor with just a hint of sweetness. Wouldn’t c...