Fire Roasted Tomato Soup
Prep time
Cook time
Total time
Roasting the tomatoes in the oven really makes the tomato flavor pop, bringing back the taste of summer no matter the season.
Cuisine: American
Serves: serves 6
  • 4 pints of cherry tomatoes, the sweetest you can find
  • ¼ cup of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 tablespoons of butter
  • 1 sweet yellow onion, diced
  • 2 cups of tomato juice
  • 2 to 4 tablespoons of light brown sugar
  • ⅓ cups of sherry
  • ⅓ cups of shredded mozzarella
  • salt and pepper
  1. Wash and halve your cherry tomatoes. Toss them with the olive oil, 1 teaspoon of salt and 1 teaspoon of pepper.
  2. Spread them in one layer on two cookie sheets. Roast at 450 degrees fahrenheit for 35 minutes. Remove from the pan and puree with a hand blender or in a food processor. Set aside.
  3. Heat a large stockpot over medium heat. Add the butter until melted.
  4. Add the onion and saute until translucent and soft, about 5-7 minutes.
  5. Pour in the fire roasted tomatoes and stir well. Bring to a boil, stirring frequently, about 3 minutes.
  6. Add 2 tablespoons of brown sugar and mix well. Pour in the tomato juice. Bring back to a boil.
  7. Now taste the soup to assess the acidity. Every batch of tomatoes is different and you may need a little more sugar at this point if the soup still tastes really acidic. You’ll know when you have it right. Add more sugar one teaspoon at a time to not go from acidic to too sweet all at once.
  8. Pour in the sherry and bring back to a boil. I like to boil away the boozy taste that comes from the alcohol, leaving behind just the savory sweetness of sherry. Boil for 3 to 5 minutes.
  9. Before serving, sprinkle mozzarella cheese on top.
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