Fire Roasted Tomato Soup
Last Friday night I celebrated January birthdays with “the girls.”
I have already shared with you the yummy orange cake that we had for dessert.
For dinner we did soup, salad and bread.
I LOVE Paradise Cafe’s Fire Roasted Tomato soup. It’s one of my favorite places to have lunch.
So, I decided to try and find a copy cat recipe for it.
I searched and searched and compared, and the recipe that I settled on was from a fellow blogger at
topped with sour cream and tortilla strips
I think I was most excited to use my soup tureen. My Mom gave this to me for Christmas years ago.
It sits up on my kitchen soffett, and gets dusted, but rarely used.
my white porcelain soup tureen
When I got it down and washed it up to take to the dinner, my youngest daughter
(who doesn’t miss a thing!)
Says “hey wait! You never use that for us!!”
Guess I will have to break out the good stuff every once in a while! 🙂
Fire Roasted Tomato Soup
adapted from {the cottage nest}
Serve topped with tortilla strips (the ones that you find for salads) and sour cream.
I suggest a crusty bread, too!!
* I found the San Marzano tomatoes and the Muir Glen tomatoes at Super Target.
Yield: 8 servings
Fire Roasted Tomato Soup
Fire Roasted tomatoes make for a perfect tomato soup.
Prep Time
3 minutes
Cook Time
55 minutes
Total Time
58 minutes
Ingredients
- 1 large onion, diced
- 6 cloves garlic, minced
- Olive oil for sauteing
- 2- 28 ounce cans of *San Marzano whole tomatoes
- 1- 28 ounce can of *Muir Glen Organic fire roasted tomatoes
- 2 - 8 ounce cans of tomato sauce
- 2 - 6 ounce cans of tomato paste
- 2 - 32 ounce containers of chicken stock
- 3 teaspoons of sea salt
- 1 teaspoon of white pepper
- 4 cups milk (I used Vitamin D)
- tortilla strips
- sour cream
Instructions
Saute onions and garlic in olive oil until translucent.
Add tomatoes, paste, sauce and chicken stock.
Bring to boil, cover and reduce heat and simmer for about 30 minutes.
Remove from heat and puree in a blender until tomatoes are desired consistency.
Add milk and seasonings and cook for another 15 minutes on low.
Serve topped with tortilla strips (the ones that you find for salads) and sour cream.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 281Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 1642mgCarbohydrates: 40gFiber: 7gSugar: 20gProtein: 16g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Nf1andprek-whisper says
i just found you recently and I love it.. I love that song.. fall in love.. great for feb… I think your tureen is adorable.. I so want one.. I also think your penguin plate is adorable…
cant’ wait to try your dish… I love soup.. where did you find the tortilla strips??
Michaela says
Thanks for coming over!! thanks of the compliment on my music. It’s funny, I had no idea how well it would be received!! it’s just something everyone can relate to, I guess!
I love the soup tureen, too!! I have had it for YEARS!! Can’t take credit for the penguin plate, we were at a friend’s house! 🙂
I found the tortilla strips in our produce section. They were with all of the salad toppers.
Debi says
LOVE!!! OMGosh, I so want to run to the store right now. night! Thanks for sharing it Love1 I know your daughters loved the special touch you added! <3 and HUgs Dear One!
Michaela says
Thanks, Debi!! It was really good. I am such a tomato soup girl, though! 🙂
Melissa Placzek says
I’m definitely going to try this soup! I like to try several new soups every fall/winter and this looks fabulous! Thanks for posting 🙂
~Melissa
Michaela says
Me too!! I LOVE soups!! <3
Laurie says
This soup is so creamy and delicious. My family loved it when I made it.