basil, soup, appetizer, restaurant, easy, tomato, cream, garlic, tomato soup, creamy tomato soup, spicy

It’s Totally Tomato Tuesday!

What’s that? Well, it’s a flashy title I just made up to catch your super short attention span. I need you to be as excited about this gorgeous soup as I am! And sadly inventing a scratch and sniff screen is out of my expertise…so I had to fall back on silly alliteration.

I made this soup almost a year ago and it quietly disappeared in the archives. Sometimes that happens with recipes and I am usually ok with it. But this Fire Roasted Tomato Basil Soup did not deserve to die a quiet death! So it’s back for a second time with a much easier to follow recipe. 🙂

basil, soup, appetizer, restaurant, easy, tomato, cream, garlic, tomato soup, creamy tomato soup, spicy

I make this soup all.the.time. Seriously, I have 4 bags of it in my freezer right now! I always make a double batch so I have plenty left over to freeze and eat for lunches throughout the week. I almost always serve it with crusty french bread or a hot grilled cheese sandwich…but it is also just as good all by itself.

I can go on and on about this soup…but this is all you need to know…

1. It’s spicy and full of flavor from those 6 cloves of garlic and 20 leaves of basil.

2. I love it so much, I have now blogged about it twice.

3. It takes a total of 35 minutes to make and is ass friendly! This baby rolls in at 204 calories a bowl!


Fire Roasted Tomato Basil Soup


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 6 garlic cloves, chopped
  • 3 (14 ounce) cans of hunt's fire roasted tomatoes
  • 2 cups chicken stock (or vegetable stock for vegetarian)
  • 1/2 cup half and half
  • 1 tablespoon crushed red pepper
  • 20 fresh basil leaves, chopped
  • salt and pepper, to taste


In a heavy bottomed pot over medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and sauté with the onion for 2 minutes.

Next, add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed. Add the chicken stock and half & half and bring to a simmer. Cook uncovered, for 10 minutes or until it has thickened.

Add the remaining chopped garlic clove, crushed red pepper, fresh basil and season to taste with salt and pepper. Lower your heat to medium-low and cook for 5 minutes more.

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks of tomato left. Serve immediately with a hunk of warm french bread and get to dipping!

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Inspired by


Sharing is caring!