Fire Roasted Vegetable Soup from McAlister’s is a comforting bowl packed with bold smoky flavors and wholesome veggies. This recipe brings together a medley of fire-roasted tomatoes, peppers, and other fresh vegetables simmered to perfection. It’s a perfect choice when we want something hearty yet light that warms us up on chilly days.
What makes this soup stand out is its rich, smoky depth that comes from roasting the vegetables first. This simple step transforms everyday ingredients into a vibrant and satisfying meal. Whether we’re looking for a quick lunch or a healthy dinner option, this Fire Roasted Vegetable Soup delivers both taste and nutrition in every spoonful.
Ingredients
To craft our Fire Roasted Vegetable Soup McAlister’s Recipe with authentic smoky flavor, we gather a vibrant mix of fresh vegetables, savory broth, and aromatic seasonings. Each ingredient plays a crucial role in building the soup’s rich and comforting profile.
Vegetables
We rely on a selection of fire-roasted and fresh vegetables to deliver the bold smoky essence and hearty texture this soup is known for.
- 4 large fire-roasted tomatoes, peeled and chopped
- 2 red bell peppers, fire-roasted, seeded, and diced
- 1 cup fire-roasted corn kernels
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup zucchini, diced
- 1 cup green beans, trimmed and chopped
Tip: Roasting the tomatoes, peppers, and corn before adding enhances the signature smoky depth of our recipe.
Broth and Liquids
The soup’s base must be flavorful yet light, allowing the vegetables to shine in every spoonful.
- 6 cups vegetable broth (preferably low sodium)
- 1 cup unsweetened fire-roasted tomato juice for extra smoke
- 1/2 cup water to adjust consistency as needed
| Ingredient | Quantity | Purpose |
|---|---|---|
| Vegetable broth | 6 cups | Base liquid for richness |
| Fire-roasted tomato juice | 1 cup | Deep smoky tomato flavor |
| Water | 1/2 cup | Adjusts soup thickness |
Seasonings and Herbs
These aromatic elements lift the natural flavors of the vegetables and add balance to the smoky profile.
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon sea salt, or to taste
- 1 tablespoon olive oil for sautéing
- Fresh parsley or cilantro for garnish (optional)
Remember: The smoked paprika highlights the fire-roasted theme, while thyme and oregano add a subtle earthy backbone.
This combination of fire-roasted vegetables, carefully chosen Broth and Liquids, and fragrant Seasonings and Herbs builds the bold smoky foundation of our Fire Roasted Vegetable Soup McAlister’s Recipe, inviting us to savor every comforting spoonful.
Equipment Needed
To prepare the Fire Roasted Vegetable Soup McAlister’s Recipe flawlessly, having the right equipment on hand is essential. Each tool plays a specific role in crafting the soup’s bold smoky flavor and hearty texture.
- Large Roasting Pan or Baking Sheet
We use this to fire-roast the tomatoes, bell peppers, and other vegetables, which develops that signature smoky depth.
- Sharp Chef’s Knife
Precision chopping of onions, carrots, celery, zucchini, and green beans ensures even cooking and a balanced bite.
- Cutting Board
A sturdy surface for safe and efficient vegetable prep.
- Large Stockpot or Dutch Oven
This is where we combine the roasted vegetables, broth, and seasonings to gently simmer and marry flavors.
- Wooden Spoon or Silicone Spatula
For stirring without scratching cookware, helping us stir the soup evenly as it cooks.
- Measuring Spoons and Cups
Exact seasoning and liquid measurement keeps our soup balanced and flavorful.
- Blender or Immersion Blender (Optional)
If we want a slightly smoother texture, these tools help us blend part or all of the soup without losing its rustic character.
| Equipment | Purpose |
|---|---|
| Large Roasting Pan | Fire-roast vegetables for smoky flavor |
| Sharp Chef’s Knife | Prepare vegetables with precision |
| Cutting Board | Safe vegetable prep |
| Large Stockpot/Dutch Oven | Cook and simmer soup ingredients |
| Wooden Spoon/Silicone Spatula | Stir ingredients gently |
| Measuring Spoons/Cups | Accurate seasoning and liquid measurement |
| Blender/Immersion Blender (Optional) | Achieve desired soup texture |
Our focus on gathering precise tools ensures the fire-roasting process and delicate simmering elevate each ingredient’s natural richness. By using these equipment essentials, we lock in the authentic taste McAlister’s famous Fire Roasted Vegetable Soup delivers.
Prep Work
Proper prep work sets the foundation for the bold, smoky flavors in McAlister’s Fire Roasted Vegetable Soup. Let’s start by preparing the two core components: the vegetables and the broth.
Roasting the Vegetables
Roasting infuses the vegetables with that signature smoky depth. Follow these steps to ensure perfect fire-roasted vegetables every time:
- Preheat the oven to 425°F (220°C).
- Chop the following vegetables into uniform bite-sized pieces to ensure even roasting:
- Red bell peppers
- Corn kernels (fresh or thawed if frozen)
- Carrots
- Celery stalks
- Zucchini
- Green beans
- Place the chopped vegetables in a single layer on a large roasting pan or baking sheet.
- Lightly drizzle with 2 tablespoons of olive oil to promote caramelization.
- Season with 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper.
- Roast in the oven for 25-30 minutes, stirring halfway through to evenly char and soften the vegetables.
- Meanwhile, prepare the fire-roasted tomatoes by either using canned fire-roasted tomatoes or roasting fresh plum tomatoes under the broiler until blistered and charred, about 8-10 minutes, turning occasionally.
- Remove the vegetables from the oven once they develop a deep golden brown color with visible char marks.
“Roasting unlocks complex smoky notes and caramelized sweetness that are key to the rich flavor of the soup.”
Preparing the Broth
A well-seasoned broth ties everything together. Here’s how we prepare it:
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegetable broth | 4 cups (960 ml) | Low sodium preferred |
| Fire-roasted tomato juice | 1 cup (240 ml) | From canned fire-roasted tomatoes or blend fresh roasted tomatoes |
| Water | 1 cup (240 ml) | Adjust to desired consistency |
| Garlic | 3 cloves, minced | Enhances aroma and depth |
| Smoked paprika | 1 tsp | Adds smoky warmth |
| Ground cumin | ½ tsp | Earthy undertones |
| Dried thyme | 1 tsp | Herbal freshness |
| Dried oregano | 1 tsp | Adds savory complexity |
- In a large stockpot or Dutch oven, gently heat 1 tablespoon olive oil over medium heat.
- Sauté the minced garlic for 1-2 minutes until fragrant but not browned.
- Add the smoked paprika, cumin, thyme, and oregano. Stir for 30 seconds to bloom the spices.
- Pour in the vegetable broth, fire-roasted tomato juice, and water.
- Bring the mixture to a boil, then reduce heat and let it simmer gently while you finish roasting the vegetables.
- Season the broth with salt and black pepper to taste after tasting.
This step ensures the soup’s broth carries those iconic smoky, herbaceous layers essential to McAlister’s Fire Roasted Vegetable Soup.
Directions
Follow these precise steps to create the signature Fire Roasted Vegetable Soup McAlister’s Recipe. Mastering each phase ensures a rich smoky flavor and hearty vegetable texture.
Making the Fire Roasted Vegetables
- Preheat your oven to 450°F (232°C). Use a convection setting if available for even roasting.
- Chop the vegetables—red bell peppers, zucchini, carrots, celery, green beans—into uniform 1-inch pieces to ensure even cooking.
- Toss the chopped vegetables with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a large bowl.
- Spread the vegetables evenly on a large roasting pan or baking sheet in a single layer.
- Roast in the preheated oven for 20 to 25 minutes, turning once halfway through, until edges are charred and vegetables are tender yet firm.
- Remove from the oven and set aside while preparing the broth.
Tip: Roasting at high heat caramelizes the vegetables bringing out their natural sweetness and adding signature smokiness.
Combining Ingredients
- In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
- Sauté 3 minced garlic cloves for 1 minute until fragrant.
- Add 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Stir for 30 seconds to bloom the spices.
- Pour in 4 cups vegetable broth, 2 cups fire-roasted tomato juice, and 1 cup water.
- Bring the mixture to a gentle boil.
- Carefully stir in the roasted vegetables, ensuring they are evenly distributed.
- Season with additional salt and black pepper to taste.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Olive oil | 3 tablespoons | Roasting, sautéing |
| Garlic | 3 cloves minced | Aromatics |
| Ground cumin | 1 teaspoon | Adds depth and smokiness |
| Dried oregano | 1 teaspoon | Herbaceous notes |
| Dried thyme | 1/2 teaspoon | Earthy flavor balance |
| Vegetable broth | 4 cups | Soup base |
| Fire-roasted tomato juice | 2 cups | Core smoky tomato flavor |
| Water | 1 cup | Adjusts soup consistency |
Simmering the Soup
- Reduce the heat to low once the soup reaches a boil.
- Cover the pot partially with a lid to allow moisture to escape and avoid over-thickening.
- Simmer gently for 20 minutes to let flavors meld and intensify.
- Stir occasionally using a wooden spoon to prevent vegetables from sticking to the bottom.
- Taste and adjust seasoning by adding more salt, pepper, or smoked paprika if desired.
- Serve hot with crusty bread or a fresh green salad for a balanced meal.
Serving Suggestions
To fully enjoy the Fire Roasted Vegetable Soup McAlister’s Recipe, we recommend pairing it with complementary sides and garnishes that enhance its rich, smoky flavor and hearty texture.
- Crusty Artisan Bread
Serve the soup with slices of warm artisan bread or a baguette. The crispy exterior and soft interior of the bread perfectly soak up the flavorful broth, adding a satisfying texture contrast.
- Fresh Green Salad
A light mixed green salad with a tangy vinaigrette balances the smoky richness. Consider arugula, spinach, or mixed baby greens tossed with lemon dressing, cherry tomatoes, and thinly sliced red onions.
- Toppings for Extra Flavor and Texture
Offer these toppings on the side to personalize each bowl:
- Shredded sharp cheddar or Monterey Jack cheese
- Chopped fresh herbs like parsley, cilantro, or basil to add brightness
- A dollop of sour cream or Greek yogurt for creaminess
- Croutons or roasted pumpkin seeds for crunch
- A pinch of crushed red pepper flakes for a touch of heat
Bold soups like this pair wonderfully with light, crisp drinks. Try a chilled glass of dry white wine such as Sauvignon Blanc, or a sparkling water infused with lemon or cucumber for a refreshing note.
| Suggested Pairings | Purpose |
|---|---|
| Crusty Artisan Bread | Texture contrast, soak up broth |
| Fresh Green Salad | Flavor balance, light refreshment |
| Cheese & Herbs | Added richness, bright herbal notes |
| Sour Cream/Yogurt | Creaminess, softens smoky flavors |
| Croutons/Seeds | Crunch, added texture |
| Dry White Wine | Cleansing palate, complements smoke |
| Sparkling Water | Refreshing, palate cleanser |
“Pairing the Fire Roasted Vegetable Soup with fresh, textural sides elevates the meal from hearty to memorable.”
By thoughtfully selecting these accompaniments, we create a balanced meal that highlights the bold, smoky essence of McAlister’s signature soup while satisfying diverse palates.
Storage and Make-Ahead Tips
To preserve the vibrant smoky flavors and fresh texture of McAlister’s Fire Roasted Vegetable Soup, proper storage and make-ahead techniques are essential. Following these tips helps us enjoy the soup’s comforting richness anytime.
Refrigeration
- Allow the soup to cool to room temperature before refrigerating.
- Transfer it to an airtight container.
- Store in the refrigerator for up to 4 days to maintain optimal flavor.
- Reheat gently over low-medium heat, stirring occasionally to keep the texture smooth and flavors blended.
Freezing
- For longer storage, freeze the soup in portion-sized airtight containers or heavy-duty freezer bags.
- Label containers with the date to track freshness.
- The soup will maintain quality for up to 3 months in the freezer.
- Thaw overnight in the refrigerator before reheating.
- Avoid repeated freezing and thawing to prevent flavor loss and texture changes.
Make-Ahead Preparation
- We can roast the vegetables up to 2 days in advance; store them in a sealed container in the refrigerator.
- Prepare and refrigerate the broth separately to keep the flavors bright and prevent the vegetables from becoming mushy.
- When ready to serve, combine broth and roasted vegetables, simmer briefly to marry flavors.
- This segmented prep speeds up assembly without compromising the smoky depth.
| Storage Method | Container Type | Shelf Life | Notes |
|---|---|---|---|
| Refrigeration | Airtight container | Up to 4 days | Cool soup fully before storing |
| Freezing | Airtight container/freezer bags | Up to 3 months | Thaw overnight before reheating |
| Make-Ahead (roasted veggies) | Airtight container | Up to 2 days | Keep vegetables separate from broth |
“Proper storage safeguards the signature smoky flavor and ensures every bowl of Fire Roasted Vegetable Soup tastes like it just came off the stove.”
By mastering these storage and make-ahead tips, we can enjoy the rich, smoky layers and hearty texture of McAlister’s Fire Roasted Vegetable Soup whenever we crave a nourishing meal.
Conclusion
McAlister’s Fire Roasted Vegetable Soup offers a perfect blend of smoky flavor and wholesome ingredients that satisfy both the palate and the body. Its vibrant mix of fire-roasted vegetables and carefully balanced seasonings makes it a versatile dish for any occasion.
By following the right techniques and using fresh ingredients, we can recreate this comforting soup at home with ease. Whether served with crusty bread or a fresh salad, it’s a meal that brings warmth and satisfaction to our table.
Frequently Asked Questions
What makes McAlister’s Fire Roasted Vegetable Soup unique?
McAlister’s Fire Roasted Vegetable Soup stands out due to its smoky depth, achieved by fire-roasting fresh vegetables like tomatoes, peppers, and zucchini. This roasting process enhances the natural flavors, creating a comforting and hearty soup with bold, smoky notes.
What are the main ingredients in the soup?
The soup features fire-roasted tomatoes, red bell peppers, corn, onion, garlic, carrots, celery, zucchini, green beans, vegetable broth, fire-roasted tomato juice, and seasonings like smoked paprika, cumin, thyme, oregano, black pepper, and sea salt.
How do you achieve the smoky flavor in the soup?
The smoky flavor comes from roasting the vegetables at high heat (450°F) until caramelized. This step develops the signature smoky depth before combining the veggies with broth and seasonings.
What equipment is needed to make this soup?
You’ll need a large roasting pan or baking sheet, a sharp chef’s knife, cutting board, a large stockpot or Dutch oven, wooden spoon or silicone spatula, measuring spoons and cups, and optionally a blender for smoothing the texture.
Can the soup be made ahead or stored?
Yes, it can be refrigerated in airtight containers for up to 4 days or frozen in portions for up to 3 months. Roasting vegetables and preparing broth separately a couple of days in advance helps preserve texture and flavor.
What are good serving suggestions for this soup?
Serve the soup hot with crusty artisan bread and a light mixed green salad with vinaigrette. Optional toppings include shredded cheese, fresh herbs, sour cream, croutons, or crushed red pepper flakes. Pair with a dry white wine or sparkling water with lemon for a complete meal.
Is this soup suitable for a light meal?
Yes, despite being hearty and flavorful, the soup is light thanks to its vegetable base and broth, making it ideal for a nourishing lunch or dinner without feeling heavy.
How long should the vegetables be roasted?
Roast the vegetables at 450°F (232°C) for about 20 to 25 minutes, tossing halfway, until they develop a caramelized, smoky appearance and tender texture.
How do you prepare the broth for this soup?
Start by sautéing garlic and blooming spices like smoked paprika and cumin in a pot, then add vegetable broth, fire-roasted tomato juice, and water to build a rich, flavorful base.
Can the texture of the soup be adjusted?
Yes, for a smoother texture, use a blender or immersion blender after simmering. For a chunkier feel, simply stir and serve without blending.