Fire Roasted Tomato Vegetable Soup


Prep Time 35 MIN

Cook Time 10 MIN

Serves 6


  • 1 can (398 mL) Aylmer® Accents® Fire Roasted Diced Tomatoes, undrained
  • 2 cups (500 mL) of Hunt's® Original Tomato Sauce
  • 2 tablespoons Canola Oil
  • 2 cups chopped zucchini
  • 1-1/2 cups chopped carrots
  • 1 cup chopped yellow onion
  • 1-1/2 teaspoons smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 can (341 mL) of Del Monte Corn, drained
  • 2-1/2 cups water
  • 1/2 cup shredded Parmesan cheese

A flavor-packed tomato soup made with fire-roasted tomatoes and lots of fresh zucchini, carrots and onion, seasoned with smoked paprika and ground red pepper for a little zip


  1. Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, carrots and onion; cook 10 minutes or until vegetables are tender, stirring occasionally.
  2. Add paprika and red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes for flavors to blend.
  3. Ladle soup into bowls; sprinkle with cheese.

Chef's Tip:

Smoked paprika not available? Chili powder may be substituted for the smoked (Spanish) paprika. Chili powder flavors the soup without adding the smokiness that comes from smoked paprika. For a little less 'heat', reduce the ground red pepper to 1/8 teaspoon.