Tuscan Fire-Roasted Tomato Soup

I never, ever liked tomato soup.  While it was one of my sister’s favorites when we were children, it was not something I enjoyed.


It wasn’t until I was in my thirties that I realized I could really “soup up” a can of tomato soup and make it something special.  And that worked well for awhile.  Not long after that, I set out to make my own tomato soup and abandon all the fillers that get added into the pre-made canned stuff.


And that’s the point I’m at right now.  I make homemade tomato soup at least twice a month, and I almost never make it the same way twice.  One of my recent faves?  This tasty Tuscan Fire-Roasted Tomato Soup.



  • 2 tablespoons olive oil
  • 1 bulb garlic
  • 1/2 teaspoon sea salt
  • 1 – 14 1/2 oz. can fire-roasted diced tomatoes
  • 1/2 cup decent red wine (I used cabernet)
  • 1 cup chicken stock
  • 1/2 cup rough-chopped fresh oregano



Preheat oven to 400 degrees and make sure you have a rack in the center.  Use a sharp knife to cut off the tip of your garlic bulb, exposing a big of each clove.  Center garlic bulb on a square of foil.  Drizzle about a tablespoon of the oil over it and sprinkle with sea salt.  Wrap it up and go ahead and toss it in the oven for about 30 minutes.  It will smell divine and should be nice and tender when it’s done.  Let it cool a few minutes before handling.


Dump the remaining oil into a medium-sized sauce pan and heat over med/med-high heat.  Scrape the roasted garlic out of the cloves right into the pan.  Add can of fire-roasted tomatoes.  Allow to come to a very low boil and then reduce to a simmer for about five minutes.  At this point, I blend it smooth.  This can be done with an immersion blender or a regular blender, whichever you have or prefer.


With the blended tomato mixture back in the pan, add the red wine and chicken stock and bring to a boil.  Allow to boil, gently, for at least two minutes– this will ensure the little bit of alcohol in there gets cooked out.


Reduce heat and stir in fresh oregano just until it wilts a little.  Serve immediately.  Makes 4 servings.


This soup is rich in flavors, but light in texture.  It’s not terribly filling and makes a great first course or side dish.  I served mine alongside some homemade bread dripping with melted goat cheese.  Delish!


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