Quick Facts:
Time: 30 minutes • Yield: Serves 4 • Skill: Easy • Method: One-pot + blender • Diet: Vegan, GF

Introduction

Tomato Soup cravings hit hardest on chilly evenings when you want something cozy, fast, and full of flavor. This Smoky Fire-Roasted Tomato Soup solves that in 30 minutes flat, packing campfire depth from smoked paprika and a whisper of chipotle—no smoke alarm required. The texture is silky, the flavor rides the line between bright tomato and gentle heat, and a quick cream swirl (dairy-free optional) makes it feel restaurant-level. It’s perfect for family weeknights, meal prep lunches, and budget-friendly cooking because the pantry does most of the heavy lifting. If your soup routine is stuck on bland, this bowl brings balance—acid, salt, and smoke—without extra steps.

Want more variations you can make next? Browse my tomato soup recipes for creamy, chunky, and roasted takes that fit any weeknight.

Why You’ll Love It

• Weeknight-easy: clear timing, minimal prep, ready in 30.
• Flexible: swap herbs, adjust heat, use any blender.
• Balanced flavor: bright tomatoes + smoky paprika + subtle chipotle.
• Great leftovers: stays smooth and reheats beautifully.

Easy Smoky Fire-Roasted Tomato Soup (One-Pot, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

A silky, weeknight-fast tomato soup with smoky depth from paprika and a hint of chipotle. Bright, cozy, and naturally vegan/GF—with optional coconut cream for extra richness.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1–2 tsp minced chipotle in adobo (to taste)

• 2 cans (14.5 oz/410 g each) fire-roasted diced tomatoes, with juices

• 1 cup (240 ml) low-sodium vegetable stock

• 1 tbsp tomato paste

• 1 tsp sugar or maple syrup

• ½ tsp fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• ¼ cup (60 ml) full-fat coconut milk (optional)

• 6–8 fresh basil leaves, thinly sliced, for garnish

• Lemon wedges, for finishing (optional)

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Instructions

1. Sauté (5 min): Warm olive oil over medium heat. Add onion and ½ tsp salt; cook until translucent.

2. Bloom (1 min): Stir in garlic, smoked paprika, and chipotle; cook 30–60 seconds until fragrant.

3. Build (1 min): Add tomato paste; cook, stirring, until brick red and slightly darkened.

4. Liquids (1 min): Add tomatoes (with juices), stock, sugar, and pepper; stir to combine.

5. Simmer (10–12 min): Bring to a gentle simmer on medium-low until slightly thickened.

6. Blend (2–3 min): Off heat, blend until silky (immersion or batches in blender; vent lid). Return to pot.

7. Finish (1–2 min): Stir in coconut milk (if using). Taste and adjust with more salt, lemon for brightness, or a pinch more sugar if sharp.

8. Serve: Ladle into bowls; top with basil ribbons and a tiny cream swirl.

Notes

• Subs: Onion → white/red or 2 shallots; chipotle → ¼–½ tsp chili flakes; crushed tomatoes/passata OK (add a pinch more smoked paprika).

• Make-ahead/Storage: Keeps 3–4 days chilled; up to 3 months frozen (add basil/cream after thawing).

• Reheat: Medium-low with a splash of stock/water.

• Light/Creamy: Skip coconut milk and add ½ cup extra stock for lighter; or blend in ¼ cup soaked cashews / 2 tbsp oat cream for ultra-creamy.

• Toppings: Garlic croutons, toasted pepitas, basil/chives, lemon zest, chili oil.

• Tips: Salt in stages; bloom spices only 30–60 sec to avoid bitterness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot + blender
• Cuisine: American, Comfort

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1–2 tsp minced chipotle in adobo (to taste)
• 2 cans (14.5 oz/410 g each) fire-roasted diced tomatoes, with juices
• 1 cup (240 ml) low-sodium vegetable stock
• 1 tbsp tomato paste
• 1 tsp sugar or maple syrup (balances acidity)
• ½ tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• ¼ cup (60 ml) full-fat coconut milk (optional, for creaminess)
• 6–8 fresh basil leaves, thinly sliced, for garnish
• Lemon wedges, for finishing (optional)

What each ingredient does — Olive oil: sautés and blooms spices. Onion: savory backbone. Garlic: aromatic lift. Smoked paprika: campfire depth. Chipotle: gentle heat + smoke. Fire-roasted tomatoes: big roasted flavor. Vegetable stock: thins and carries flavor. Tomato paste: umami bump. Sugar/maple: balances sharp acidity. Salt/pepper: clarity. Coconut milk: creamy body without dairy. Basil: freshness. Lemon: bright finish.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: swap yellow onion for white, red, or 2 shallots.
• Heat: use ¼–½ tsp chili flakes instead of chipotle; or omit for kid-friendly.
• Tomatoes: crushed tomatoes or passata work; add a pinch more smoked paprika to mimic “roasted.”
• Liquids: sub water + ½ tsp veggie bouillon if stock is unavailable.
• Creaminess: use oat cream or cashew cream (2 tbsp) instead of coconut milk.
• Herbs: basil is classic; parsley or chives are fine.
• Budget/time: frozen chopped onions and pre-minced garlic speed things up.

Equipment Notes

• Must-have: 4–6 qt pot or Dutch oven; blender (traditional or immersion).
• Nice-to-have: immersion blender for fewer dishes.
• Sizing: a 10–12 inch wide pot helps reduce faster and blend smoother.
• Cleanup: if using a countertop blender, vent the lid and blend in batches; rinse blender immediately to prevent staining.

Step-by-Step

1. Sauté base (5 min): Warm olive oil over medium heat. Add onion and ½ tsp salt; cook until translucent. Why: salt draws moisture for quicker softening.
2. Bloom aromatics (1 min): Stir in garlic, smoked paprika, and chipotle; cook until fragrant, 30–60 seconds. Why: blooming unlocks fat-soluble flavor.
3. Build body (1 min): Add tomato paste; stir until brick red and slightly darkened. Why: caramelization = umami.
4. Add tomatoes + stock (1 min): Pour in fire-roasted tomatoes and stock, plus sugar and pepper. Stir.
5. Simmer (10–12 min): Bring to a gentle simmer; reduce heat to medium-low. Look for small bubbles and a slightly thickened surface.
6. Blend (2–3 min): Off heat. Use immersion blender until silky, or carefully blend in batches. Return to pot.
7. Finish (1–2 min): Stir in coconut milk (if using). Taste and adjust: add salt for blandness, lemon for brightness, or a pinch more sugar if too sharp.
8. Serve: Ladle into bowls, top with basil ribbons and a tiny cream swirl.

Doneness cues: Soup should be smooth, slightly thick, and vividly orange-red; spoon should leave a brief trail on the surface.

Make-Ahead, Storage & Reheating

• Make-ahead: chop onion/garlic and measure spices 1–2 days ahead.
• Fridge: 3–4 days in a sealed container; texture remains silky.
• Freeze: up to 3 months; add fresh basil and cream after thawing.
• Reheat: medium-low on the stove with a splash of stock or water; stir until steamy.

How to Lighten / Make It Creamy

• Lighten: skip the coconut milk; add ½ cup extra stock and a handful of chopped tomatoes for brightness.
• Ultra-creamy: blend in ¼ cup soaked cashews, or add 2 tbsp oat cream off heat. Temper any dairy-free cream by stirring in gradually to avoid splitting.

Toppings, Garnishes & Finishes

• Crunch: garlic croutons, toasted pumpkin seeds.
• Fresh: basil, parsley, or chives; lemon zest.
• Tang/Heat: squeeze of lemon, drizzle of chili oil, or a pinch of chili flakes.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm crusty bread or a crisp green salad. For grains, try quinoa or brown rice on the side. Drinks: sparkling water with citrus or a light red slightly chilled.

Scaling the Recipe

To double, use a wider pot to keep simmer time similar and blend in batches; cool quickly in shallow containers if meal-prepping. To halve, keep spice amounts nearly the same for flavor impact, thinning with stock to taste.

Nutrition & Dietary Notes

Tomato-forward and fiber-friendly, this soup is naturally vegan and gluten-free. Check chipotle labels for GF assurance. Coconut milk adds richness without dairy; omit for lower fat.

Troubleshooting

• Too salty? Add a splash of water/stock and lemon.
• Too bland? Add ¼ tsp salt, a squeeze of lemon, and warm 30 seconds.
• Too watery? Simmer uncovered 3–5 minutes or whisk in 1 tsp tomato paste.
• Too spicy? Stir in more coconut milk or a pinch of sugar.

FAQs

Can I use frozen or precut ingredients? Yes—frozen chopped onions/garlic work great; sauté directly from frozen.
Best swaps for chipotle? Chili flakes or smoked salt; add gradually.
How do I keep it from tasting sharp? Bloom tomato paste and finish with a pinch of sugar and lemon.
Dairy-free/gluten-free? Already DF/GF; verify chipotle brand.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen; add fresh basil after thawing.

Variations

• Lemony Herb: Finish with lemon zest/juice and dill + parsley.
• Spicy Chipotle: Add 1 extra tsp chipotle and a drizzle of chili oil; balance with ½ tsp maple.
• Creamy Parmesan (non-vegan): Stir in grated Parmesan and a splash of cream off heat.

Chef Notes / Test Kitchen Tips

Salt in stages—once with onions, once after blending, then after lemon. Blooming paprika and chipotle for just 30–60 seconds prevents bitterness while unlocking aroma. Expect it to be done between 18–22 minutes of simmer plus blending; the last few minutes are for tasting and balancing.

Conclusion

This one-pot tomato soup brings smoky depth and weeknight speed together in a single bowl. It keeps beautifully for 3–4 days, so make extra for lunches. If you try it, leave a rating, share a photo, or tag me—can’t wait to see your spin.

If cozy bowls are your thing, you’ll love the rest of my soup recipes for fast weeknights and freezer-friendly lunches.