fire_roasted_tomato_soupRegardless of where you live, chances are good that this time of year, you’re reaching for those cozy winter sweaters to snuggle into and pulling out those yummy winter recipes to make everyone’s mouths water. Here in Chicago, the cold wakes me long before my alarm rings. I see it through the window pane, in the fanciful sprays of ice crystals winter painted in the night.

Even more effective than a wool sweater, this batch of Fire Roasted Cream of Tomato Soup will keep you warm as you search through for the quickest and cheapest beach getaway to escape to. The generous chunks of sweet roasted tomato will fill you up with healthy goodness, and best of all, you’ll stay warm as you whip up this easy soup on the stove.

To have a vat of this delicious soup for the weekend, all you need is a sweet onion, a bottle of Sherry, and some cans of fire roasted tomatoes. You’ll be eating it all weekend, dipping crusty bread into it as you snuggle by the fire.  I like this soup chunky, with a little added color from the roasted tomatoes.

cream of tomato soup makes a wonderful  winter treat!

Photo credit: Pixabay

Fire Roasted Cream of Tomato Soup

Serves 4

Cook Time: 20 minutes



2 tablespoons of butter

1 sweet yellow onion, diced

3 14.5 oz cans of fire roasted tomatoes  

2 cups of tomato juice

2 to 4 tablespoons of light brown sugar

1/3 cups of sherry

1/2 cup of heavy cream

1/3 cups of shredded mozzarella

salt and pepper

  1. Heat a large stockpot over medium heat. Add the butter until melted.
  2. Add the onions and saute until translucent and soft, about 5-7 minutes.
  3. Pour in the fire roasted tomatoes and stir well. Bring to a boil, stirring frequently, about 3 minutes.
  4. Add 2 tablespoons of brown sugar and mix well. Pour in the tomato juice. Bring back to a boil.
  5. Now taste the soup to assess the acidity. Every batch of tomatoes is different and you may need a little more sugar at this point if the soup still tastes really acidic. You’ll know when you have it right. Add more sugar one tablespoon at a time to not go from acidic to too sweet all at once.
  6. Pour in the sherry and bring back to a boil. I like to boil away the boozy taste that comes from the alcohol, leaving behind just the savory sweetness of sherry. Boil for 3 to 5 minutes.
  7. Before serving, sprinkle mozzarella cheese on top. If you were really in the mood for a special treat, you could serve this soup with some warm corn bread for dunking. That may be my coping strategy for this afternoon if the heat man doesn’t arrive soon.