Smoky Tomato Soup
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.54 out of 5 stars
(32)
Ingredients
6
- 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
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Preparation
Step 1
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.
Step 2
Remove the bay leaf and use an immersion blender to blend the soup until smooth or until desired consistency is reached.
Step 3
Ladle the soup into bowls and serve warm.
Step 4
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Chef's notes
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.
