Imagine a soup so intensely flavorful that it transports you straight to the heart of Mexican cuisine with just one spoonful! This El Torito Grill Fire Roasted Tomato Soup is not just another recipe—it's a culinary adventure that will revolutionize your understanding of comfort food. Packed with smoky, rich flavors and a perfect balance of ingredients, this soup promises to become your new obsession, turning an ordinary meal into an extraordinary dining experience.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 4 cups fire-roasted tomatoes (canned or fresh)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp sugar
- 1 tsp basil
- Salt and pepper to taste
- 1 cup cream (optional)
Instructions
- Begin by gathering all your ingredients: 4 cups of fire-roasted tomatoes, 1 chopped onion, 2 minced garlic cloves, 2 cups of vegetable broth, 1 teaspoon of sugar, 1 teaspoon of basil, salt and pepper to taste, and 1 cup of cream (if using).
- If using fresh fire-roasted tomatoes, preheat your grill to medium-high heat. Place the tomatoes on the grill and roast them until they are slightly charred and softened. This should take about 10-15 minutes. If using canned fire-roasted tomatoes, skip this step.
- In a large pot, add a tablespoon of olive oil and heat it over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Next, pour in the fire-roasted tomatoes (if using canned, simply add them directly; if you roasted fresh tomatoes, add them along with any juices). Stir to combine with the onions and garlic.
- Add the vegetable broth to the pot, followed by the sugar and basil. Stir well to incorporate all the ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth, then return it to the pot.
- Once blended, taste the soup and season with salt and pepper to your liking. If you prefer a creamier soup, stir in the optional cream at this stage and heat through.
- Serve the soup hot, garnished with fresh basil or a drizzle of cream if desired. Enjoy your homemade El Torito Grill Fire Roasted Tomato Soup!
Tips
- For the most authentic flavor, use fresh fire-roasted tomatoes if possible. The char from grilling adds a deep, smoky dimension to the soup.
- Don't rush the sautéing process for onions and garlic—allowing them to caramelize slowly develops a richer base flavor.
- If you're using an immersion blender, make sure to blend the soup in a deep pot to prevent splattering.
- For a vegan version, substitute the cream with coconut milk or a plant-based cream alternative.
- The soup can be stored in the refrigerator for up to 4 days, and the flavors will actually improve overnight.
- For extra texture, consider garnishing with toasted pumpkin seeds or crispy tortilla strips.
- If the soup is too thick, you can thin it out with additional vegetable broth until you reach your desired consistency.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
