Copy-Cat Paradise Bakery Fire Roasted Tomato Soup
This soup is one of my new favorites! So easy and so delicious!
  • 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
  1. In a large pot, saute onion in olive oil until almost translucent. Add garlic and sauté a couple minutes longer.
  2. 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.
  3. After it has boiled for 30 minutes, puree soup as necessary to reach desired constancy. I like mine with chunks of tomatoes.
  4. Add salt, pepper and cream to pot with tomato soup and simmer for 10 additional minutes.
  5. To serve, drizzle with sour cream and top with tortilla chip strips.
Recipe by Chef in Training at