Paradise Bakery is one of my favorite places to eat for two reasons:
1. Their chocolate chip cookies…. Hands down the best!
and 2. The Fire Roasted Tomato Soup.
I usually get one or the other, usually both, whenever I go.
The last time I went to Paradise Bakery, I told myself it was about time I found a Copy-Cat recipe for this delicious soup. I knew it must be pretty simple to make and didn’t want to physically go get it whenever the craving for some came. Because, really, I crave this soup frequently. I came home from my latest visit to Paradise Bakery and searched for similar recipes on the internet, when I came across this recipe from The Changing Table. This is pretty darn close to the real deal and is perfect for this time of year. It is bound to be a favorite in your home too, just as it is in mine.
- ½ large onion, finely diced
- 3 cloves garlic, minced
- 1-2 Tbsp. olive oil
- 1 (28 oz.) can diced tomatoes
- 2 (14.5 oz.) cans fire roasted tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 2 cups water
- 2 cups chicken broth
- 1 tsp. salt
- ¼ tsp. pepper
- 1 cup heavy cream, milk will work too
- In a large pot, saute onion in olive oil until almost translucent. Add garlic and sauté a couple minutes longer.
- Add tomatoes, tomato sauce, tomato paste, water and chicken broth to pot. Stir to combine and until it reaches a boil. Reduce heat, cover, and let simmer for 30 minutes.
- After it has boiled for 30 minutes, puree soup as necessary to reach desired constancy. I like mine with chunks of tomatoes.
- Add salt, pepper and cream to pot with tomato soup and simmer for 10 additional minutes.
- To serve, drizzle with sour cream and top with tortilla chip strips.
(recipe slightly adapted from: The Changing Table)
If you like this recipe, the you will love: