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Fire Roasted Tomato Soup with Homemade Croutons

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 2 tsp olive oil
  • ½ sweet yellow onion finely diced
  • 1 carrot peeled and finely diced
  • 1 celery stalk finely diced
  • 3 cloves of garlic minced
  • 1 28 oz can of diced fire roasted tomatoes
  • 3 ½ cups of chicken broth
  • 2 tbsp tomato paste
  • 2 tsp sugar more if desired
  • Sea Salt and Freshly Cracked Pepper
  • ¼ cup of milk
  • Homemade Croutons see recipe link above

Instructions

    Cup of Yum
  1. Make the homemade croutons - see recipe link above.
  2. Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the can of fire-roasted diced tomatoes, chicken broth, tomato paste, and sugar; season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 30 minutes.
  3. Blend the soup using an immersion blender until creamy and smooth then pour through a fine strainer, pushing with a spoon to remove all of the liquid from the pulp, into a large bowl. Side Note: I was in the mood for a smoother soup so I poured it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step.
  4. Pour the milk into the soup and stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
  5. Top with homemade croutons and serve immediately. Enjoy.