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Fire Roasted Tomato Soup

Hearty, flavorful, creamy, and satisfying, this Fire Roasted Tomato Soup with Browned Butter Croutons is perfect for that rainy afternoon, or really anytime you are craving a comfort filled meal. 
Servings: 2

Ingredients

  • FOR THE SOUP:
  • 2 Tablespoons Salted Butter
  • 1 Tablespoon Olive Oil
  • ½ Tablespoon Onion Powder
  • 1 Tablespoon Minced Garlic
  • 1 14 Ounce Can Fire Roasted Diced Tomatoes
  • 1 Cup Chicken Bone Broth
  • ½ Cup Half and Half
  • 1 Tablespoon Granulated Sugar
  • ½ Teaspoon Salt (or to taste)
  • ¼ Teaspoon Pepper (or to taste)
  • FOR THE CROUTONS:
  • 2 Slices White Bread
  • 2 Tablespoons Salted Butter, browned

Instructions

  • Place the butter and olive oil in a medium sauce pan over medium to high heat. Add the onion powder and minced garlic, whisking until butter is fully melted and mixture begins to bubble, about 1-2 minutes.
  • Add the full can of fire roasted tomatoes in their juice, the bone broth, the sugar, and the half and half. Allow soup to come to a boil and then reduce heat to a simmer. Simmer on low for 10 minutes.
  • Gently pour soup into a blender {ensure that you leave room and do not fill it to the top because it is hot and steamy. Work in shifts if you have a small hand held blender}. Blend soup until smooth, about 30 seconds.
  • Return the soup to the pan to simmer and thicken for about 5 more minutes. {Now this won’t be a super thick soup, but the blending and simmering allows it to thicken up a good bit from what it was prior to the blending}. 
  • While the soup is on its last simmer, make the croutons. Chop the bread up into roughly 12 square pieces per slice {about 24 croutons total}. In a small saucepan, melt the butter over medium heat until it begins to brown, about 1-2 minutes. Be cautious as it can burn quickly after it begins to brown.
  • Add chopped bread to the butter and ensure all pieces are laying flat. Allow to brown and then flip to brown the other side of the croutons. This should take about 1-3 minutes total depending on your heat settings, so be cautious and watch the croutons so that they do not burn. 
  • Divide the soup between two bowl, top or side with half the croutons per bowl and serve immediately. Store any leftover soup in the refrigerator covered for up to three days. Croutons are best made and served day of. 
    Enjoy!  

Notes

See blog for gluten and dairy free subs for soup and croutons.