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Sun Dried Fire Roasted Tomato Soup

My Sun Dried Fire Roasted Tomato Soup is creamy and delicious and tastes like the tomatoes are freshly picked from the garden.
Course Soup
Cuisine American
Keyword Roasted Tomato Soup, Fire Roasted Tomato Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Ali Randall


  • 3 slices of bacon, chopped
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon flour
  • 1 28- ounce can Hunt's Whole Peeled Plum Tomatoes
  • 1 14- ounce can Hunt's Fire Roasted Diced tomatoes
  • 4 cups chicken broth
  • 1/4 cup sun-dried tomatoes in oil, drained
  • 1/4 cup fresh basil, chopped
  • 1/4 cup heavy cream
  • 2 bay leaves
  • Salt and pepper to taste


  • Sauté the bacon in a large soup pot over medium heat until crispy, about five minutes. Remove the bacon from the pot with a slotted spoon and transfer to a paper towel lined plate. Drain the bacon grease from the pot.
  • Add the chopped onion and garlic to the pot and sauté on medium heat until soft, about five minutes. Add the flour and stir to incorporate. Slowly add in the tomatoes, 3 cups of the chicken broth, the sun-dried tomatoes, bacon and cream. Simmer for 20 minutes until the tomatoes begin to break down.
  • Remove the pot from the heat element and use an immersion blender to purée the soup. Otherwise transfer the soup in batches to a blender and purée until smooth.
  • Return the puréed soup to the pot and return to a simmer. Add more chicken broth to the soup if you prefer a thinner consistency. Add the fresh chopped basil, salt and pepper, and the bay leaves and simmer for another 15 minutes before serving.