Fire Roasted Tomato Basil Soup*


We recently went to dinner at Carrabba’s with some friends and I had their Tomato and Basil soup. I am usually not a huge fan of tomato soups…but this one is different. It is packed with flavor and has a great consistency! Jorge loved this soup and ate an entire bowl (along with that sandwich you see next to it)! Another plus is this soup was very easy to throw together and does not have to sit on the stove simmering for a long time either. And if you have a ton of tomatoes growing in your garden like I do, you can also make your own Fire Roasted Tomatoes by following these instructions.



Fire Roasted Tomato Basil Soup


3 (14 ounce) cans of hunt's fire roasted tomatoes
6 garlic cloves (chopped)
1 yellow onion (diced)
2 cups chicken stock (or vegetable stock for vegetarian)
1/2 cup half and half
1 tablespoon red pepper flakes
2 ounces olive oil
20 fresh basil leaves (rolled and cut into a chiffonade)


In a heavy pot on medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and heat with the onion for about four minutes. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minutes, stirring every few minutes.

With the lid off the pan, add the chicken broth and half & half and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. You want the soup to be somewhat thick. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the remaining chopped garlic clove and fresh basil (reserve some for a garnish) and season to taste with salt and pepper. Lower your heat to medium and cook for 5 minutes more.

Now it's time to get out your blender. With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. Or just use your immersion blender like I do! Blend mixture until all the big chunks are gone, but do not blend until it is very smooth like a bisque.

Serve with a small sprinkle of the reserved basil as a garnish.

Adapted from: Recipezaar



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33 Responses to “Fire Roasted Tomato Basil Soup”

  1. 1

    ashley — May 10, 2010 @ 8:33 pm

    yum! looks delicious!

  2. 2

    Tasha — May 11, 2010 @ 8:36 am

    Mmmm! Sounds delightful. And perfect to pair with a sandwich.

  3. 3

    ErinsFoodFiles — May 11, 2010 @ 8:45 pm

    WHOA! I just had Fire Roasted Tomato Soup from a nearby coffeeshop for lunch today, and I KID YOU NOT, I said to myself “I need to find a recipe to replicate this deliciousness. Insane.

  4. 4

    Sarah — May 11, 2010 @ 10:33 pm

    I found your site via Tastespotting. This looks delicious!

  5. 5

    Becca — May 12, 2010 @ 10:55 am

    I was recommended to visit your blog by Melissa (For the Love) and am so glad that I stopped by! I love it! And I’ve been looking for a tomato basil recipe, can’t wait to try this one.

  6. 6

    Jennifer — May 12, 2010 @ 12:42 pm

    Oh I am absolutely loving the sounds of this! The photo is perfect! So I am sharing your work with my readers. DELISHING my day! Thank you.


  7. 7

    Susi — May 12, 2010 @ 1:15 pm

    This sounds incredibly easy and super delicious. I’m making note of this recipe for the next time my kids crave tomato soup!

  8. 8

    Nicole — May 12, 2010 @ 1:41 pm

    I love a good spicy tomato soup and the recipes are hard to come by. Thanks for sharing this one I will definitely give it a try.

  9. 9

    emiglia — May 12, 2010 @ 5:03 pm

    Hi there! I found you on Tastespotting and love your blog. I’ll definitely be hanging around.

    Also, this tomato soup looks divine.

  10. 10

    hungry dog — May 13, 2010 @ 2:53 pm

    Wow, this looks gorgeous! I don’t always love tomato soup either but yours is calling to me!

  11. 11

    Tanya — May 15, 2010 @ 3:29 pm

    This looks so delicious and so easy to make. I love good tomato soup!

  12. 12

    Kristen — May 15, 2010 @ 8:13 pm

    Your photo is beautiful! Tomato soup is a favorite- thanks for giving me a great recipe to try.

  13. 13

    Nama — May 19, 2010 @ 7:25 pm

    Hi Jessica! Thanks for visiting my blog!

    I LOVE tomato soup. With a grilled cheese sandwich and a glass of chocolate milk. The perfect lunch! I’ll definitely have to try your recipe out! And I’ll definitely have to visit your blog now. Your recipes looks delish!

  14. 14

    miryam — May 19, 2010 @ 9:01 pm

    I have been looking for a tomato basil soup recipe for my mother in law that gets it a this fancy supermarket for a lot of money. This recipe looks simply, tasty and nutritious so I am going to give it a go. Thanks for posting and visiting my site.

  15. 15

    Theresa — June 28, 2010 @ 4:19 pm

    Making to soup tonight, but dying to know what the sandwhich is. Can you share?

  16. 16

    Theresa — June 28, 2010 @ 4:19 pm

    sorry for the typo up there.

  17. 17

    Theresa — June 29, 2010 @ 12:09 pm

    I tried this recipe last night and it was delicious, but HOT! I’m going to make it again, but with only 1/2 the red peppers. Thanks for the recipe!

  18. 18

    Brooke — July 17, 2010 @ 3:25 pm

    Do you know the nutritional values of this recipe?

  19. 19

    arlene — October 1, 2010 @ 1:39 pm

    just came across your blog a few days ago, had to make this soup!!! it is fantastic, just had it for lunch with a grilled pimento cheese sandwich…yummmmmm……
    thanks for the recipe, its a keeper!!

  20. 20

    jen — November 14, 2010 @ 4:56 am

    A recipe that calls for chicken stock is not vegetarian.

  21. 21

    Katie — January 14, 2011 @ 11:40 am

    this looks great and relatively healthy compared to other tomato soup recipes! I have to ask, what is the sandwich that you served next to it – that looks delicious too!!

    Love your blog, thanks for the inspiration!

  22. 22

    Brittany — January 3, 2012 @ 3:57 pm

    LOOOOOVE this recipe but definitely use 1 teaspoon instead of 1 tablespoon red pepper flakes.

    • Jessica replied: — January 3rd, 2012 @ 3:59 pm

      No way! I like it SPICY! 😀

      Glad you liked the soup!

  23. 23

    Leah — January 11, 2012 @ 11:55 am

    Made this for a co-worker soup-group. What a hit! I doubled the recipe to feed 8-10. Modified the red pepper amount slightly but this now set the standard for my tomatoe basil soup making! THanks!

  24. 24

    Bronda — January 27, 2012 @ 8:45 pm

    Just made this and it was GOOOOOD!

    • Jessica replied: — January 30th, 2012 @ 12:01 am

      Yay! Glad you liked it Bronda! It’s one of our favorites 😀

  25. 25

    The Novice Chef » Fire Roasted Tomato Basil Soup — February 21, 2012 @ 12:01 am

    […] made this soup almost a year ago and it quietly disappeared in the archives. Sometimes that happens with recipes and I am usually ok […]

  26. 26

    Mia — May 22, 2012 @ 11:59 am

    I just finished a bowl of Carrabba’s Tomato & Basil soup and was struck with grief that I was finished with the last spoonful. I immediately ran to the Internet to try and find the recipe and pulled this up. You can BET that I am trying this. I LOOOOOVE tomato soup and the one from Carrabba’s was one of the best I have ever had. I hope this is close and thank you so much for sharing!

  27. 27

    Jillian — July 11, 2012 @ 2:18 am

    Just made this tonight, it’s delicious! Quite a kick to it!

  28. 28

    Producer Will’s 10 Favorite Recipes! « 98.7 AMP Radio – All The Hits — December 18, 2012 @ 10:19 am

    […] Home Made Tomato Soup […]

  29. 29

    When Life Gives You Tomatoes | Fire-Roasted Tomato Bisque — January 23, 2013 @ 7:08 am

    […] Fire-Roasted Tomato Bisque (adapted from The Novice Chef) […]

  30. 30

    katie — March 19, 2013 @ 11:56 am

    I made this over the weekend, and it was sooooo good! But HOT!!!! definitely making again soon, but cutting down the peppers. Yum :)

  31. 31

    Stacie — November 17, 2013 @ 10:24 pm

    Made this soup tonight and it was unbearably hot using a whole tablespoon of red pepper flakes and I like spicy…born and bred Texan! Added more half and half and cooled it off somewhat with a dollop of daisy but seriously. Will make it again but with maybe a teaspoon!

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