By Maria Lichty
Updated on
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Quick Summary
Smoky Tomato Soup-the combination of fire roasted tomatoes, roasted red peppers, and smoked paprika kick the classic tomato soup up a notch. Serve with a grilled cheese sandwich for the perfect comforting meal!
Homemade Tomato Soup
You guys, I have a new favorite tomato soup recipe, Smoky Tomato Soup, and it’s SO easy to make at home. This easy tomato soup has been on regular rotation at our house this winter because it is made with simple ingredients and it’s a hit with the entire family, especially when served with a grilled cheese sandwich. You can’t go wrong with tomato soup and grilled cheese. Classic comfort food!
Soup Ingredients
I love tomato basil soup and roasted red pepper tomato soup, but I am currently in love with this smoky tomato soup. It is out of this world good. I love the smoky flavor that comes from the fire roasted tomatoes, roasted red peppers, and smoked paprika.
- You can find fire roasted tomatoes at any grocery soup by the regular canned tomatoes. You will love the added flavor!
- I use a jar of roasted red peppers for this soup to keep things easy. Make sure you drain the roasted red peppers and give them a rough chop before adding them to the soup.
- If you haven’t tried smoked paprika, you MUST! It is probably my favorite spice. I am obsessed. It adds so much flavor and depth to this tomato soup. You can find smoked paprika in the spice aisle of most grocery stores. I never have a problem finding it and always have some in our spice drawer.
- I also add a little cayenne pepper to give the soup a little heat. If you don’t like spice, you can leave it out, but it really isn’t spicy, it just gives the soup an extra warm kick after every bite. This soup will definitely warm you up on a cold day!
How to Make Tomato Soup
I love this soup because it is made in one pot, making it a great quick and easy meal.
- Start by sautéing onion, carrot, and garlic in olive oil. Next, add the fire roasted tomatoes, tomatoes, roasted red peppers, vegetable broth, bay leaf, smoked paprika, cayenne pepper, and salt.
- Let the soup simmer for 15 minutes and then remove the bay leaf. You can let the soup simmer for longer if you have time, but 15 minutes will do the trick because the flavors are so robust.
- Use an immersion blender to puree the soup. I like the soup nice and smooth. If you want the soup to be a little chunky, you don’t have to blend it as much or at all. If you don’t have an immersion blender, you can let the soup cool to room temperature and transfer the soup to a blender to blend.
- Ladle the soup into bowls and serve warm. I highly recommend serving with a grilled cheese so you can dunk the sandwich into the smoky tomato soup. The combo is SO good!
More Soup Recipes:
- Easy Minestrone Soup
- Chicken and Rice Soup
- White Bean Soup
- Vegetable Soup
- Lentil Soup
- Butternut Squash Soup
Soup
Smoky Tomato Soup
The Combination Of Fire Roasted Tomatoes, Roasted Red Peppers, And Smoked Paprika Kick The Classic Tomato Soup Up A Notch. Serve this Smoky Tomato Soup With A Grilled Cheese Sandwich For The Ultimate Comforting Meal!
4.54 from 32 votes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Cuisine American
Servings 6
Ingredients
- 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
Instructions
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.
Remove the bay leaf and use an immersion blender to blend the soup until smooth or until desired consistency is reached.
Ladle the soup into bowls and serve warm.
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.
Nutrition
Calories: 122kcal, Carbohydrates: 18g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Sodium: 1722mg, Potassium: 408mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3042IU, Vitamin C: 43mg, Calcium: 114mg, Iron: 3mg
Keywords tomato soup
Have you tried this recipe?
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Home » Recipes » Soup
Maria
I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Comments
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I love smoked flavored recipes. There’s actually something called liquid smoke that also gives that great flavor, but gotta lovesmoked paprika, too.
Reply
The best!
Can you add to the instructions how to roast fresh tomatoes and fresh red peppers….. canned roasted tomatoes aren’t available in my rural community….
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thank you, nice “grown up” version of tomato soup, even with grilled cheese sandwiches (ageless!) and nice time of year for thisReply
It’s my new favorite tomato soup!
Hands down my favorite combo!!
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This soup needed something.. tasted too much like pasta sauce. I added some heavy cream and it balanced it out nicely.Reply
This looks delish! I know what I’m making for dinner tonight!
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This is sooooo delicious and easy!!!! I accidentally forgot to buy the jar of roasted red peppers, so I just added an extra can of drained tomatoes and a pinch of brown sugar. Thank you!
Can’t wait to make this soup for my family. . The recipe lists 2 cans (28oz) of tomatoes. Are the fire roasted tomatoes supposed to be diced too?
Reply
it doesn’t matter about the tomatoes since they’ll be blended eventually anyway.
I substituted the vegetable broth with beef broth for a richer flavor, and it was so delicious. Thank you for sharing this recipe.Reply
Glad you liked the soup!
There was no creaminess to counteract the overwhelming spice. Tasted a bit like eating a bowl of salsa. A bit too watery and tomato-y for my taste.
Made this tonight for my teenage son. He’s sick and the only thing he wanted for dinner was grilled cheese and tomato soup. I wanted to do something different from the creamy tomato basil (since milk increases congestion). This soup does not disappoint! It was easy to make on short notice and absolutely wonderful. It was a big hit in our family, thanks so much for an excellent recipe.
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Added red lentils and quinoa to boost the protein/fiber, as well as some sriracha!- excellent soup 🙂
Thank you!Reply
I have to watch my salt intake and this is waaaay too much for me. It does sound delicious. How much would the salt content decrease if I just omitted the tsp of salt. I’m assuming most of the ingredients have added salt.
Reply
I have to watch my salt intake and this is waaaay too much for me. It does sound delicious. How much would the salt content decrease if I just omitted the tsp of salt. I’m assuming most of the ingredients have added salt.
Reply
Use low sodium tomatoes, broth, etc. and you can reduce the salt to your liking.
Canned tomato soup was something I never really cared for, so this recipe wasn’t high on my priority list…..but I followed this one and was amazed how delicious it was! I also threw in about 10 brussel sprout heads, and it added a bit more texture and flavor!! Definitely make this on a regular basis! Thanks!
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Very good!! Love the flavors! My daughter ate a few bowls despite not liking tomato soup. ☺️☺️ Will definitely make this many more times! (And we like ours kinda chunky)Reply
I made this soup for the second time today. It’s so delicious, with great depth of flavours.Reply
Can I use chicken or beef broth? Which one do u recommend?
Reply
I would use chicken over beef.
Excellent recipe!
I didn’t have regular diced tomatoes so I used two 28 oz tins of the fire roasted and I had extra beef stock I needed to use up & we found that the soup had a deep rich flavor and the addition of the smoked paprika just put it over the top. Delicious with our aged white cheddar on sourdough grilled cheese.Reply
Made this again tonight. I’m commenting again because I made a few alterations that might help someone who may be missing ingredients in their pantry. I didn’t have fire roasted tomatoes, so I added a 1/2 tsp of liquid smoke. I didn’t have roasted red peppers, but I did have red peppers, so I roasted my own in the oven. I do like my tomato soup a little creamy, but I didn’t have heavy cream, so I used half-n-half and gradually tempered it with the hot soup so that it wouldn’t curdle. This is a great recipe, don’t pass it by for lack of a few ingredients!Reply
Having thise for dinner again. This is probably the 3rd time I’ve made it. The only thing I do differently is that I roast my own red peppers and I add just a dash of heavy cream. This soup is delicious!!Reply
It’s a keeper!
This is my third time making this soup, I love it. I like the smokey taste so much that I used 4 cans of fire-roasted tomatoes this time. I also added a bit of liquid smoke. We’re empty-nesters now, so I’m still trying to get the hang of making smaller portions, but I forgot this time.We had so many leftovers that I was trying to figure out if I should freeze it or use it another way. This soup makes an excellent pasta sauce. I just added a little heavy cream and baked it with ziti, chicken and peas. Then I topped it with cheese and bread crumbs. Absolutely delicious!
Reply
I am thrilled you love the soup!
