Fire Roasted Tomato Soup

Fire Roasted Tomato Soup is made with canned roasted tomatoes, onions, garlic, wine and a splash of cream. It’s perfect on a cold day and for dunking your favorite grilled cheese. 

We eat a lot of grilled cheese and tomato soup around here. Like at least a few times a month. It is a favorite meal among the kiddos and adults. But I don’t just open a can of condensed soup on these nights, instead I make this Fire Roasted Tomato Soup.

It’s simple yet bursting with flavor and absolutely perfect for dunking. The fire roasted tomatoes add a bit of smokiness and the half and half just a touch of creaminess. I’m telling you, if you love tomato soup you’re going to fall head over heels in love with this one. 

Let’s talk about what you’ll need to make it. 

Fire Roasted Tomato Soup Ingredients: 

• OLIVE OIL/BUTTER: To saute the onions and garlic. 
• WHITE WINE: I use this to deglaze the pan and add flavor to the soup. Make sure that it is a wine that you like to drink because the flavor will be concentrated a bit in the soup. If you don’t want to add alcohol, you could simply use more broth. 
• FIRE ROASTED TOMATOES: Fire roasted tomatoes give a smokier flavor to this tomato soup than regular tomatoes would. You can use diced or crushed but if you use diced you will most certainly need to use a blender (or immersion blender) to get a good consistency.
• BROTH: You can use chicken broth or vegetable broth, whichever you prefer. 
• SUGAR: Helps cut back on the acidity of the tomatoes. 
• HALF AND HALF: Adds a bit of a creamy consistency to the soup without making it overly creamy. 
• SALT/PEPPER 
• FRESH BASIL: Basil and tomatoes go so well together and a bit of fresh basil is the perfect garnish for this soup. 

Step by Step Photos and Instructions: 

Making this soup is really easy! Unless you like a chunky tomato soup, you will need a blender or an immersion blender to give it a smoother consistency. 

• STEP #1: Saute the onions and garlic in olive oil and butter until softened. Add in the white wine to deglaze the pan. 
• STEP #2: Add in fire roasted tomatoes, broth and sugar. Bring to a boil, reduce heat to low and simmer. 
• STEP #3: Temper the half and half by adding 2 tablespoons of hot soup to it then slowly whisk it into the soup. Allow soup to simmer for 30 minutes. 
• STEP #4: If you want a smoother soup, use an immersion blender (or carefully transfer soup to a blender) and blend until desired consistency. Season to taste with salt and pepper. Garnish with chopped basil. Serve. 

Storage and Leftovers: 

Store any leftover soup in a covered container in the refrigerator. Reheat slowly over low heat until warmed through. Eat within a few days. 

Tomato Soup and Grilled Cheese is a classic combo and here a few that would be perfect for dunking:

Pesto Grilled Cheese. Pesto and Mozzarella sandwiched between Parmesan crusted bread and then grilled to perfection.

Pot Roast Grilled Cheese is THE BEST thing to do with your leftover Pot Roast. Loaded with cheddar, pot roast and pickles. It’s leftover bliss!

This Fried Green Tomato Grilled Cheese takes your grilled cheese to the next level. Perfectly toasted and loaded with mozzarella and fried green tomatoes.

Note: Originally posted in 2009. Updated in 2025 with new photos, step by step photos and nutrition information.