This fire-roasted tomato soup is a comforting blend of smoky, sweet flavors and wholesome ingredients, perfect for cozy lunches or weeknight dinners.
Packed with fiber from carrots and tomatoes, plant-based protein, and heart-healthy olive oil, it’s low in saturated fat and naturally gluten-free.
Quick to prepare in the Instant Pot, it’s an easy, satisfying, and meal-prep friendly option.
Fire Roasted Tomato Soup
Equipment
- 1 Instant Pot or electric pressure cooker
- (1) Immersion Blender or Standard Blender
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring Cup
- 1 Measuring Spoon
- 1 wooden spoon (or spatula)
Ingredients
- 1 tbsp olive oil
- 4 medium carrots peeled and chopped
- 1 large sweet onion sliced
- 4 garlic cloves chopped
- 1½ cups vegetable or chicken broth
- 2 28 oz cans fire-roasted crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp table salt
- 15 –20 cranks fresh-ground black pepper
Instructions
- Prepare the Vegetables: Begin by peeling and chopping your carrots into small, even pieces to ensure they cook uniformly. Slice the sweet onion into thin, consistent slices and roughly chop the garlic cloves. Having your vegetables prepped before you start cooking ensures a smooth workflow and prevents any last-minute scrambling while the soup is simmering.
- Heat the Oil: Set your Instant Pot to the sauté function on medium heat and pour in 1 tablespoon of olive oil. Allow the oil to warm for about 1-2 minutes. You want it hot enough that it shimmers but not so hot that it smokes. Properly heated oil enhances the flavor of the vegetables and prevents them from sticking.
- Sauté Onions and Carrots: Add the sliced onions and chopped carrots to the warm oil. Stir them occasionally with a wooden spoon or spatula, allowing them to soften and develop a subtle golden color. This should take around 3-5 minutes. The gentle caramelization adds a natural sweetness and depth to the soup, balancing the acidity of the tomatoes.
- Add Garlic: Once the onions and carrots are tender, stir in the chopped garlic. Cook for an additional 30-60 seconds, just until fragrant. Be careful not to let the garlic burn, as burnt garlic can impart a bitter taste. The aroma at this stage is key—it signals that the base of your soup is flavorful and aromatic.
- Incorporate the Broth: Pour in 1½ cups of vegetable or chicken broth. Use a wooden spoon to scrape the bottom of the Instant Pot to lift any browned bits stuck to the surface—these bits, called fond, add incredible depth of flavor. Stir the broth thoroughly to combine it with the sautéed vegetables.
- Add Tomatoes and Seasonings: Add the two cans of fire-roasted crushed tomatoes, 2 tablespoons of tomato paste, 1 tablespoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, and 15-20 cranks of freshly ground black pepper. Stir well to fully incorporate all ingredients. These herbs and seasonings infuse the soup with complex, savory layers of flavor.
- Seal and Cook: Close the Instant Pot lid and ensure the valve is set to “Sealing.” Set the pot to manual/high pressure for 12 minutes. The pressure cooking process helps the flavors meld beautifully while softening the vegetables to a tender, velvety consistency.
- Release Pressure Safely: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 8 minutes. This gentle release continues the cooking process and prevents hot liquid from splattering. After 8 minutes, carefully turn the valve to “Venting” to release any remaining steam. Open the lid once the pressure has fully released.
- Purée the Soup: Use an immersion blender to purée the soup directly in the Instant Pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender, holding the lid down with a towel to prevent spills. Blend until the soup reaches a velvety consistency. This step transforms your chunky vegetables into a silky, luscious soup.
- Taste and Adjust: Taste the soup and adjust the seasoning as needed. Add extra salt or pepper to enhance the flavor to your liking. This final step ensures a perfectly balanced soup, customized to your preference.
- Serve and Enjoy: Ladle the soup into bowls, optionally garnish with fresh herbs or a drizzle of olive oil, and serve warm. Enjoy immediately as a comforting meal, or store leftovers in an airtight container in the fridge for 4-5 days. For longer storage, freeze in a suitable container for up to 4 months.
Notes
- This recipe yields a large batch, perfect for meal prep or freezing for later.
- The soup can easily be halved if cooking for fewer people.
- Fire-roasted tomatoes give the soup a natural smoky sweetness that canned regular tomatoes cannot replicate.
- Adjust the garlic, herbs, and pepper according to personal taste for a milder or more robust flavor.
- Use an immersion blender for convenience, but a standard blender works fine—just blend in small batches to avoid spills.
- Leftovers reheat beautifully on the stovetop over medium-low heat or in the microwave in smaller portions.
- For a creamier variation, add a splash of coconut milk or unsweetened cream before serving.
Chef’s Secrets For Perfect Flavor
For an extra depth of flavor, start by sautéing the onions and carrots until they reach a gentle golden color.
This caramelization creates a natural sweetness that balances the acidity of the tomatoes.
Using fire-roasted tomatoes is a game-changer—they provide a smoky aroma that elevates the soup instantly.
Don’t rush the pressure cooking or the natural release; it allows flavors to fully develop and vegetables to become perfectly tender.
Finally, taste and season at the end; small adjustments in salt, pepper, or herbs can transform good soup into exceptional soup
Serving Suggestions To Impress Guests
This soup pairs beautifully with a variety of dishes.
Serve with a slice of crusty bread, garlic toast, or a grilled cheese sandwich for a classic, comforting combination.
For a lighter option, top with a handful of fresh basil, a drizzle of extra virgin olive oil, or a sprinkle of nutritional yeast for added depth.
It also works well as a starter for dinner parties or alongside a fresh salad for a wholesome, fiber-rich meal.
Storage Tips For Longevity
To store leftovers, allow the soup to cool completely before transferring it to an airtight container.
Refrigerated soup will stay fresh for 4–5 days. For longer-term storage, freeze in suitable containers or freezer-safe bags for up to 4 months.
When freezing, portion the soup in meal-sized containers to make reheating quick and easy.
Thaw overnight in the refrigerator for best results, then reheat gently over medium-low heat, stirring occasionally to restore its creamy consistency.
Avoid boiling, which can alter the flavor and texture.
Frequently Asked Questions
1. Can I make this soup without an Instant Pot?
Absolutely! You can prepare this soup on the stovetop. Sauté the vegetables in a large pot with olive oil, then add broth, tomatoes, and seasonings.
Simmer on medium-low heat for 25–30 minutes, or until carrots are tender. Blend until smooth and adjust seasonings as needed.
2. Can I use fresh tomatoes instead of canned fire-roasted?
Yes, though canned fire-roasted tomatoes provide the signature smoky flavor. If using fresh tomatoes, roast them in the oven with a bit of olive oil and salt until slightly charred before adding them to the soup.
3. How can I make this soup creamier?
For a creamier texture, blend in a small amount of coconut milk, cream, or plain yogurt at the end. Alternatively, you can add a pat of butter while blending for added richness.
4. Is this soup suitable for a plant-based diet?
Yes, the soup is naturally plant-based if you use vegetable broth. Using chicken broth would make it non-vegan, so stick with vegetable broth for a fully vegan-friendly version.
5. Can I add protein to make it a full meal?
Certainly! Stir in cooked lentils, beans, or shredded chicken for extra protein. Adding a sprinkle of toasted nuts or seeds when serving also boosts protein while keeping the flavor balanced.
