Fire Roasted Tomato Soup

Its been pretty dark and dreary here in Seattle the past couple of days. On days like this I just want to say in the house, curl up with a good book and eat a childhood favorite, grilled cheese and tomato soup. There is just something about that gooey cheesy sandwich being dunked into hot, steamy homemade tomato soup. To be more precise, I mean homemade tomato soup that is loaded with fire roasted tomatoes, fresh basil, white wine, garlic and a little half and half for good measure. You’ll be surprised at how easy it actually is.

I decided to use a can of crushed fire roasted tomatoes for this recipe because I like the extra background flavor that they bring to the dish. There are a few different brands that carry them such as Muir Glen and you should be able to find them at your local grocery store. If you can’t  find them, using a can of regular crushed tomatoes will work, it won’t have entirely the same flavor but it will be just as good.

This recipe produces a chunkier tomato soup than many people may be accustomed to. If you don’t like it too chunky use your immersion blender or transfer in batches to a regular blender to smooth things out a bit after you add the half and half.

Fire Roasted Tomato Soup Recipe

Serves 4 Prep Time: Cook Time:


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 (28 ounce) can fire roasted crushed tomatoes
  • 3/4 cup vegetable broth
  • 1/2 teaspoon granulated sugar
  • fresh cracked black pepper and kosher salt
  • 1/2 cup half and half
  • chopped fresh basil



In a large saucepan heat olive oil and butter over medium heat. Once butter has melted add onions and garlic, cook until onion is softened about 5 minutes. Pour in wine and allow to cook for 1 minute. Add in crushed tomatoes, vegetable broth and granulated sugar. Season to taste with salt and pepper. Bring to a boil. Reduce heat to low.


Stir in 2 tablespoons of soup into half and half to temper it. Slowly stir tempered half and half into soup and allow to simmer for 30 minutes.


At this point, if you would like a smoother soup, use your immersion blender and process until smooth. Or blend in batches in a regular blender.


Just before serving sprinkle with chopped fresh basil.


Serve hot.


I'll get you the recipe for the panini I served with this next week but in the mean time check out my Yummy Cheesy Goodness Grilled Cheese Sandwich or my Grilled Three Cheese Sandwich. Both are equally perfect for dunking. Then pick out your favorite book, grab the softest blanket you can find, curl up and enjoy!

Leave a Comment

  • Reply
    September 10, 2014 at 5:26 pm

    Desiree – It’s a cool late summer evening where I am, almost three years after you made this post. I was looking for recipe inspiration to use white wine and an abundance of fresh tomatoes, so I made several modifications based on what I have on hand. My partner is vegan, so I don’t keep a lot of dairy products on hand. To start, I used Earth Balance instead of butter. I cut the tomatoes in half, broiled them until blackened (about 8 minutes), and used those instead of canned. I didn’t have any broth, so I seasoned the same amount of water with salt and pepper, and also added more fresh garlic at the beginning. The added freshness of the tomatoes made up for the lack of broth. I skipped the cream, though with the immersion blender, I didn’t miss it. It was a bit thin, so I added more of the Earth Balance butter. A swirl of basil-lemon pesto in each bowl made for a nice summery twist. I look forward to trying your recipe as-is: cold weather will be here soon enough!

  • Reply
    February 15, 2013 at 8:06 pm

    Oh ~ if I am out of white wine I’ve had good luck substituting an equal amount of broth with a squeeze of lemon juice (to mimic the wine’s acidity).

  • Reply
    February 15, 2013 at 8:02 pm

    I bookmarked this ages ago and finally got around to making it just before Christmas. I think it’s appeared on our table at least once a week since then. =) It initially caught my eye because of how quick it would go together but it’s a keeper because of the fantastic flavor. Love it! Thanks for sharing it.

  • Reply
    February 1, 2012 at 4:20 am

    Deseree, I don’t usually leave comments on blogs that aren’t written by my friends, but I just really want to compliment you on this soup. I know it’s simple, but it is the definition of perfection. I think some of the best recipes are those that don’t use a ton of ingredients or have a series of complicated steps. There aren’t many recipes that I use over a long period of time because I get bored of them, but I’ve been making this since last year and my kids and I consider it a treat every time. The only thing I do different is use heavy cream because… Well, I just love cream, lol! Also (note to others) if I’ve drunk all my wine (hmm…) I just use a bit more broth. The wine adds depth but it’s delish w/o too.

  • Reply
    June 21, 2011 at 11:04 am

    Hi! First time commenter here! I frequently visit your blog. You have an awesome collection of recipes and easy to follow!
    First of all – Congratulations on your baby!!!
    I just had a question regarding this recipe, what if I want to omit the white wine, would I have to put something else in its place? Thanksss!

    • Reply
      June 21, 2011 at 7:01 pm

      Thanks Teenuh! If you omit the white, I would just substitute 1/4 more vegetable broth.

  • Reply
    November 7, 2009 at 4:06 pm

    Just made this soup for dinner and the uber-picky boyfriend LOVED it! I served it with a grilled cheese sandwich for him and a smoked mozzarella and pesto quesadilla for me. I will make this all winter long! Thanks for the recipe…it was super easy and unbelievably tasty!

    • Reply
      November 9, 2009 at 11:15 am

      Amy- You’re welcome! And that mozzarella and pesto quesadilla sounds absolutely divine. What a great thing to serve with tomato soup. :)

  • Reply
    November 4, 2009 at 11:28 am

    Rita- You’re welcome!
    Barbara- You’re welcome! I love the idea that you made this in the crockpot. I bet cooking it for 2 hours really helped bring out all of the flavor.
    Meredtih- I hope you enjoy it!

  • Reply
    November 4, 2009 at 11:05 am

    I can’t wait to get home tonight so I can make this for dinner!

  • Reply
    November 3, 2009 at 6:22 pm

    Hello, I came across your recipe on TasteSpotting, and made it tonight. Had to pick up hubby from the airport so I followed your directions through to where the cream goes in (I didn’t have any h&h), then I poured it in the crockpot and let it go on High for about two hours. It smelled great when we walked in and it tasted really good, sort of earthy and non-fussy, wholesome and homecooked. Served it with grilled cheese and a wintery green salad with mustard dressing. Great comfort meal, thanks for the inspiration!

  • Reply
    November 2, 2009 at 4:55 am

    wow this soup looks and sounds delicious, i’m definitely going to have to try this. thanks for posting!

  • Reply
    October 31, 2009 at 11:04 am

    Your soup looks fantastic. I like to have some, right now.
    It’s perfect for such a cold autumn day!