Print
Fire Roasted Tomato Soup

Fire Roasted Tomato Soup

Fire Roasted Tomato Soup. Fire roasted tomatoes and red pepper flakes give this soup some spice while non-fat greek yogurt is used in place of cream, making this a quick, easy, and healthy soup.
Course Soups
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5

Ingredients

  • 18 to 20 fresh Roma tomatoes or 3 (14.5 oz) cans fire roasted tomatoes
  • 2 tablespoons butter
  • 1 onion diced
  • 4 cloves garlic minced or crushed
  • 1 tablespoon diced oregano leaves or 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 4 leaves basil
  • 1/2 cup sharp cheddar cheese shredded.
  • 1/2 cup yogurt
  • 1 cup vegetable or chicken broth
  • 1 tablespoon sugar
  • salt and pepper to taste

Instructions

  1. Cut the tomatoes in half and place on a foil covered baking sheet, cut side down. Move an oven rack to the highest position and turn on the boiler. Broil 5 to 15 minutes, until the tomato skins are blackened. Move the pan around every few minutes to ensure equal roasting.
  2. Remove from oven and cover with foil, letting the tomatoes cool and steam for 10 minutes. Remove the skins from the tomatoes and transfer to a high speed blender.
  3. Melt the butter in a frying pan and sauté the onions, garlic, oregano, salt, pepper, and crushed red pepper for about 5 minutes or until the onions are translucent.
  4. Add to a blender along with basil leaves, yogurt, broth, and shredded cheddar cheese. Blend on high until smooth (if using all fresh tomatoes, you might have to do this in batches).
  5. Pour into a large pot and simmer for 10 to 15 minutes on medium-low heat. Add more salt to taste.

Recipe Notes

You can use all fresh tomatoes, all canned, or a combination of both. I change it up all the time depending on how busy I am or if tomatoes are in season or not. This time I only used one can of fire roasted tomatoes. I actually like to add it after I mix everything else in the blender. I use an immersion blender to blend it in a little, but still leave some chunks in it.

6 to 7 peeled Roma tomatoes is equivalent to one 14.5 ounce can of fire roasted tomatoes.

The amount of salt needed changes drastically depending on whether you are using fresh tomatoes are canned. Just keep adding and tasting until all the flavors blend together to your liking.