Fire-Roasted Tomato Soup Recipe with smoky tomatoes, beans, potatoes, cream, and parmesan—comfort food for cold nights.

Here’s the truth: I never thought I’d get excited about tomato soup. Growing up, it was always the “easy dinner” my mom made when she didn’t feel like cooking. A can, a saucepan, maybe a grilled cheese if she wasn’t too tired. It filled you up but never really wowed anyone.

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Fast forward to a random January evening when it was freezing outside, and I was standing in my kitchen in socks that probably should’ve been replaced two winters ago. I found two cans of fire-roasted tomatoes in the pantry, leftover from some recipe I never actually made (don’t we all have those mystery cans?), and thought, fine, soup it is. I threw in potatoes, beans, garlic—whatever I had lying around.

And you know what? The smell that came out of that pot was ridiculous. Smoky, garlicky, with a little spice that made the windows fog up and my husband wander into the kitchen asking, “What smells so good?” I didn’t have the heart to tell him it was basically an accident. That night, I stopped thinking of tomato soup as the backup plan. This Fire-Roasted Tomato Soup Recipe became the main event.

Why You’ll Love This Fire-Roasted Tomato Soup Recipe?

It’s not boring. That’s the short version. The long version? Fire-roasted tomatoes add this deep, almost charred flavor that regular canned tomatoes can’t touch. The potatoes give the soup body so it’s not watery, the white beans make it hearty enough to count as dinner, and the cream plus parmesan give it that rich, velvety finish that feels just a little indulgent.

And can we talk about the red pepper flakes? They sneak up on you. Just enough heat to keep you from getting too cozy. It’s the soup equivalent of a blanket that’s warm but a little scratchy—comforting, but it reminds you it’s there. Ever had that?

Ingredient Notes:

So here’s the cast of characters in this Fire-Roasted Tomato Soup Recipe—and yeah, every one of them earns their spot:

• Olive oil – It’s just the start, but don’t skip it.

• Onion and garlic – No soup is complete without these. They’re like the bass line of a song—you don’t always notice them, but take them out and suddenly everything feels empty.

• Potatoes – They bulk things up and make it feel more like a meal than a side.

• Tomato paste – A tiny spoonful but it adds that “been simmering for hours” vibe.

• Italian seasoning & red pepper flakes – Familiar and fiery at the same time.

• Fire-roasted tomatoes – The star of the show. They’re what makes this more than just tomato soup.

• White beans – Honestly, I added them once because I had an open can, but now I never make it without.

• Vegetable broth – The glue that holds everything together.

• Heavy cream & parmesan – The fancy touch, even if you’re standing there in pajama pants.

How To Make Fire-Roasted Tomato Soup?

Step 1: Start simple.
Heat olive oil in a big pot. Toss in onions and potatoes, cook them until the onions soften. Add garlic. Already smells like home, doesn’t it?

Step 2: Build flavor.
This is where you throw in the tomato paste, Italian seasoning, and red pepper flakes. Stir it until it darkens a little. It’ll cling to the veggies and make the whole soup taste like you worked harder than you did.

Step 3: Add the good stuff.
Pour in the fire-roasted tomatoes with their juices, white beans, and broth. Lower the heat and let it simmer for about 20 minutes. Don’t rush this part—the potatoes need their moment.

Step 4: Creamy finish.
Stir in cream and parmesan. Suddenly the soup goes from rustic to rich, like it’s been upgraded from “college meal” to “date night.”

Step 5: Serve.
Ladle it into bowls, sprinkle more parmesan or red pepper flakes on top, and don’t forget the bread. Seriously, this soup without bread feels incomplete.

Storage Options:

Here’s the good news: this Fire-Roasted Tomato Soup Recipe tastes even better the next day. Keep it in the fridge for up to 4 days—just warm it gently on the stove. If it thickens up, splash in a little broth or even water. Freezing works too, but skip the cream if you’re planning ahead. Add it after reheating so it stays smooth instead of splitting.

Variations and Substitutions:

Soup’s forgiving, so make it your own:

• Want more protein? Add cooked chicken, sausage, or even shrimp.

• Vegan? Swap the cream for coconut milk or cashew cream, and skip the parmesan.

• Extra veggies? Spinach, kale, zucchini—all great.

• Spice lover? Double the red pepper flakes or sneak in hot sauce.

• Different broth? Chicken broth adds a little more depth.

What to Serve with Fire-Roasted Tomato Soup?

I know soup’s supposed to be “the meal,” but we all know it’s better with sides. Pair this Fire-Roasted Tomato Soup Recipe with:

• Grilled cheese – Obvious, but classic.

• Crusty bread – For dunking. Honestly, I could just eat bread and this soup and be happy.

• Salad – Something crisp to cut the richness.

• Roasted veggies – Because why not? It’s already a veggie-heavy dinner.

Frequently Asked Questions:

Can I just use regular canned tomatoes?
Yeah, but you’ll lose that smoky kick. If you must, add a pinch of smoked paprika to fake it.

Can I make it ahead?
Totally. In fact, like chili, it might taste better the next day.

Is it freezer-friendly?
Yes. Just skip the cream until you’re ready to reheat. Trust me, it makes a difference.

This Fire-Roasted Tomato Soup Recipe isn’t just soup—it’s the kind of dinner that makes you feel like winter might actually be worth it. Smoky, creamy, hearty, with just enough heat to keep you awake. So tell me, are you dunking yours with grilled cheese, or are you team “big hunk of bread and call it a day”?

Keep the Flavor Coming – Try These:

Copycat Ruth’s Chris Potatoes au Gratin

Rich and Savory Slow Cooker French Dip Sandwiches

Savory Smothered Chicken Topped with Spinach & Mushrooms

Fire-Roasted Tomato Soup Recipe

A hearty Fire-Roasted Tomato Soup Recipe made with smoky tomatoes, potatoes, beans, cream, and parmesan for a comforting, flavorful bowl.

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8 Servings

Ingredients

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• 2 tablespoons olive oil
• 1 yellow onion diced
• 3 cloves garlic minced
• 1 ½ cups diced potatoes
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 2 ½ teaspoons Italian seasoning
• 2 teaspoons red pepper flakes
• 2 cans 14 oz each fire-roasted tomatoes
• 2 cans 14 oz each white beans, drained
• 32 oz vegetable broth
• ¾ cup heavy cream
• ½ cup grated parmesan cheese

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Instructions

 

Prepare the base

1. In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and potatoes. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften. Add the minced garlic and continue cooking until the potatoes are tender.

Incorporate flavor

1. Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for an additional 5 minutes, stirring frequently, to allow the tomato paste to deepen in flavor.

Add main ingredients

1. Pour in the fire-roasted tomatoes with their juices, the drained white beans, and vegetable broth. Reduce the heat to low and let the mixture simmer gently for 20 minutes, stirring occasionally.

Finish with cream and cheese

1. Stir in the heavy cream and grated parmesan cheese. Mix until fully incorporated and smooth.

Serve

1. Taste and adjust seasoning with salt and pepper as needed. Garnish with extra red pepper flakes or parmesan, if desired. Serve hot with crusty bread.

Notes

To make this Fire-Roasted Tomato Soup Recipe gluten-free:

• Ensure the vegetable broth is labeled gluten-free.
• Confirm that the tomato paste, seasoning blends, and fire-roasted tomatoes contain no gluten additives.
• Pair with gluten-free bread or crackers for serving.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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