July 17, 2026

Fire Roasted Tomato Vegetable Soup

Name: Fire Roasted Tomato Vegetable Soup
Prep time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 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

35

Prep Time Minutes
45
Total Time Minutes
11
Number of Ingredients
6
Servings

Tags:

Vegetable,
Under 45 min,
Main Dish,
Soup/Chili/Stew,
Aylmer,
Hunt’s,
Fall,
Winter,
Spring,
Summer,
Stove Top

Ingredients

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

Directions

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Step one

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.
Step two

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.
Step three

Ladle soup into bowls; sprinkle with cheese.

Tips

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