Smoky Tomato Soup-the combination of fire roasted tomatoes, roasted red peppers, and smoked paprika kick the classic tomato soup up a notch. Serve with a grilled cheese sandwich for the perfect comforting meal!
Homemade Tomato Soup
You guys, I have a new favorite tomato soup recipe, Smoky Tomato Soup, and it’s SO easy to make at home. This easy tomato soup has been on regular rotation at our house this winter because it is made with simple ingredients and it’s a hit with the entire family, especially when served with a grilled cheese sandwich. You can’t go wrong with tomato soup and grilled cheese. Classic comfort food!
Smoky Tomato Soup Ingredients
I love tomato basil soup and roasted red pepper tomato soup, but I am currently in love with this smoky tomato soup. It is out of this world good. I love the smoky flavor that comes from the fire roasted tomatoes, roasted red peppers, and smoked paprika.
- You can find fire roasted tomatoes at any grocery soup by the regular canned tomatoes. You will love the added flavor!
- I use a jar of roasted red peppers for this soup to keep things easy. Make sure you drain the roasted red peppers and give them a rough chop before adding them to the soup.
- If you haven’t tried smoked paprika, you MUST! It is probably my favorite spice. I am obsessed. It adds so much flavor and depth to this tomato soup. You can find smoked paprika in the spice aisle of most grocery stores. I never have a problem finding it and always have some in our spice drawer.
- I also add a little cayenne pepper to give the soup a little heat. If you don’t like spice, you can leave it out, but it really isn’t spicy, it just gives the soup an extra warm kick after every bite. This soup will definitely warm you up on a cold day!
How to Make Tomato Soup
I love this soup because it is made in one pot, making it a great quick and easy meal.
- Start by sautéing onion, carrot, and garlic in olive oil. Next, add the fire roasted tomatoes, tomatoes, roasted red peppers, vegetable broth, bay leaf, smoked paprika, cayenne pepper, and salt.
- Let the soup simmer for 15 minutes and then remove the bay leaf. You can let the soup simmer for longer if you have time, but 15 minutes will do the trick because the flavors are so robust.
- Use an immersion blender to puree the soup. I like the soup nice and smooth. If you want the soup to be a little chunky, you don’t have to blend it as much or at all. If you don’t have an immersion blender, you can let the soup cool to room temperature and transfer the soup to a blender to blend.
- Ladle the soup into bowls and serve warm. I highly recommend serving with a grilled cheese sandwich so you can dunk the toasted cheese sandwich into the smoky tomato soup. The combo is SO good!
More Soup Recipes:
- Easy Minestrone Soup
- Chicken and Rice Soup
- Creamy Tomato Tortellini Soup
- Vegetable Soup
- Butternut Squash Soup
Smoky Tomato Soup
The Combination Of Fire Roasted Tomatoes, Roasted Red Peppers, And Smoked Paprika Kick The Classic Tomato Soup Up A Notch. Serve this Smoky Tomato Soup With A Grilled Cheese Sandwich For The Ultimate Comforting Meal!
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and chopped
- 28 ounces fire roasted tomatoes with juices
- 28 ounces regular diced tomatoes with juices
- 12 oz jar roasted red peppers, drained and roughly chopped
- 1 cup vegetable broth
- 1 bay leaf
- 1 1/2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- In a large pot, heat the olive oil over high heat. Add the onion and carrot and sauté until soft and tender, about 5 minutes. Turn the heat to medium heat and stir in the garlic. Add the fire roasted tomatoes, tomatoes, roasted red peppers, vegetable broth, bay leaf, smoked paprika, cayenne pepper, and salt. Stir and let simmer over low for 15 minutes.
- Remove the bay leaf and use an immersion blender to blend the soup until smooth or until desired consistency is reached.
- Ladle the soup into bowls and serve warm.
If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend, just make sure you let the soup cool to room temperature before blending.