soupe tomates basilic ail rôti
1 hour 15 minutes • 6 servings


The famous soup and grilled cheese combo, Firebarns style! Try this soup made from Italian Roma tomatoes, Marzano tomatoes and roasted garlic, perfectly enhanced with our Montreal steak spices and Sriracha sauce. Prepared with fresh basil, this recipe is perfect with a grilled cheese to prepare with your favorite cheeses. The limit is your creativity!


  • 8 Italian Roma tomatoes
  • 1 cup fresh basil
  • 2 cups of chicken broth
  • 1 can of Marzano tomatoes 796 ml
  • 1 bulb of garlic
  • 1 cup of cream
  • 1 white onion finely chopped
  • 3 to 4 tbsp. tbsp Montreal steak spice
  • 2 to 3 tbsp. Table of Sriracha Firebarns
  • 1 C. tablespoon of white sugar
  • Olive oil
  • Salt and pepper to taste
  • Serve with grilled cheese and fresh basil


  1. Cut the tomatoes in half and cut off the head of the garlic bulb. On a cookie sheet lined with parchment paper, spread the tomatoes and garlic, coat with olive oil and sprinkle generously with Montreal steak spices. Bake at 375°F for 1 hour to 1 hour 30 minutes. Remove from oven and set aside.
  2. In a large saucepan over medium heat, brown the onions with a drizzle of olive oil. Add the Marzano tomatoes, chicken stock and bring to a boil. Add the garlic bulb and roasted tomatoes and continue cooking over medium heat for about 15 minutes.
  3. Add the fresh basil and grind the mixture well using a blender to achieve the desired soup consistency.
  4. Add the sugar, Sriracha sauce and cream and mix well.
  5. Serve with fresh basil and grilled cheese.

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