Fire Roasted Tomato Soup

1 medium onion, peeled and sliced

1 teaspoon sugar or 1/2 t Stevia

2 tablespoons olive oil

1/2 bulb fennel, thinly sliced

2 stalks celery with leaves, chopped

3-4 garlic cloves, minced

1/2 cup fresh basil, cut into thin strips

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1 teaspoon celery salt

1 teaspoon fresh thyme

1 28-ounce can fire roasted tomatoes

1 28-ounce can diced or crushed tomatoes

3 cups stock

  1. Over a medium heat, sauté the onion and sugar in olive oil until slightly browned, about 8 or 9 minutes.  Stir frequently to keep from sticking.

  2. Add garlic, fennel and celery and cook another 3-5 minutes, stirring constantly.

  3. Add basil, salt, pepper, celery salt, and thyme, stirring to incorporate with onion mix.

  4. Add tomatoes and stock. Turn heat to medium high and bring to a boil.  Once it starts boiling, turn heat back to simmer and cook for 30-40 minutes. Remove from heat and let cool slightly.

  5. Purée soup with an immerser or in a blender until velvety smooth.  Adjust seasonings.

1. Make it creamy: Add 1 cup cream or milk of choice when soup is done. Turn off heat.

2. Allium free: Omit onion and garlic. Use entire fennel bulb and follow directions for onions.

3. Add a garnish:Add croutons, chopped basil or chives or a few roasted grape tomatoes to each bowl before serving.

4. Make it cheesy:Grate a bit of Parmesan Cheese over each bowl before serving.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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