Roasted Tomato Soup Recipe

Introduction

This roasted tomato soup is a comforting, flavorful dish perfect for any season. Roasting the tomatoes brings out a deep, rich sweetness that blends beautifully with smoky paprika and fresh basil. It’s simple to make and wonderfully satisfying.

Ingredients

• 3 1/2 pounds ripe tomatoes (any small- to medium-sized tomatoes will do)
• 3 tablespoons olive oil, divided
• Fine sea salt and freshly-cracked black pepper
• 1 large white or yellow onion, diced
• 5 cloves garlic, minced
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 1/2 cups vegetable broth
• 1/2 cup loosely-packed fresh basil leaves
• Optional toppings: freshly-grated Parmesan, drizzle of heavy cream or olive oil, croutons, sour cream or fresh basil

Instructions

1. Step 1: Preheat the oven to 450°F. Quarter the tomatoes (or halve them if small) and arrange them cut-side-up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper.
2. Step 2: Roast the tomatoes for 30 to 40 minutes until softened, then transfer the baking sheet to a wire rack to cool slightly.
3. Step 3: Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally.
4. Step 4: Add the minced garlic, smoked paprika, and crushed red pepper flakes to the pot. Sauté for 2 more minutes, stirring frequently to release the flavors.
5. Step 5: Add the vegetable broth, fresh basil leaves, and roasted tomatoes with their juices to the pot. Stir to combine all ingredients evenly.
6. Step 6: Using an immersion blender, carefully purée the soup directly in the pot until smooth or to your desired texture. Alternatively, transfer the soup in batches to a blender and purée, then return it to the pot.
7. Step 7: Taste the soup and adjust seasoning with additional salt, black pepper, or smoked paprika as preferred.
8. Step 8: Serve the soup warm, topped with any optional garnishes such as grated Parmesan, a drizzle of cream or olive oil, croutons, sour cream, or fresh basil.

Tips & Variations

• For a creamier texture, add a splash of heavy cream or coconut milk before blending.
• If fresh tomatoes aren’t available, canned whole peeled tomatoes can be roasted and substituted.
• For extra depth, try adding a splash of balsamic vinegar or a pinch of sugar to balance acidity.
• To make it vegan, skip the Parmesan and use olive oil or coconut cream as garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can substitute with canned whole peeled tomatoes. Roast them as instructed to develop a similar rich flavor.

How can I make this soup thicker?

Simmer the puréed soup uncovered for additional time to reduce and thicken. You can also add a small peeled potato or a slice of bread while cooking for natural thickening.

Roasted Tomato Soup Recipe

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This vibrant Roasted Tomato Soup is a comforting and flavorful dish that highlights the natural sweetness of roasted tomatoes combined with aromatic onions, garlic, and fresh basil. Perfectly roasted and blended to a smooth texture, this soup is ideal for a cozy meal, garnished with optional toppings like Parmesan or a drizzle of cream for extra richness.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tomatoes and Roasting

• 3 1/2 pounds ripe tomatoes (any small- to medium-sized tomatoes will do)
• 2 tablespoons olive oil
• Fine sea salt, to taste
• Freshly-cracked black pepper, to taste

Sautéing Base

• 1 tablespoon olive oil
• 1 large white or yellow onion, diced
• 5 cloves garlic, minced
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes

Soup Liquid and Herbs

• 2 1/2 cups vegetable broth
• 1/2 cup loosely-packed fresh basil leaves

Optional Toppings

• Freshly-grated Parmesan
• Drizzle of heavy cream or olive oil
• Croutons
• Sour cream
• Fresh basil leaves

Instructions

1. Roast the tomatoes. Heat the oven to 450°F. Quarter the tomatoes (or halve them if they’re small) and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons of olive oil, then season with sea salt and freshly cracked black pepper. Bake for 30 to 40 minutes until the tomatoes are softened and aromatic. Once roasted, transfer the baking sheet to a wire rack to cool slightly.
2. Sauté the onion and garlic. While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until translucent and fragrant. Add the minced garlic, smoked paprika, and crushed red pepper flakes, then continue to sauté for an additional 2 minutes, stirring frequently to blend the flavors.
3. Combine ingredients in the pot. Add the vegetable broth, fresh basil leaves, and roasted tomatoes along with their cooking juices to the pot. Stir everything together to combine all the flavors evenly.
4. Purée the soup. Using a handheld immersion blender, blend the soup directly in the pot until smooth or to your preferred texture. Alternatively, transfer the soup in batches to a traditional blender and purée carefully, then return it to the pot.
5. Season the soup. Taste your soup and adjust the seasoning by adding extra salt, black pepper, or smoked paprika as desired to enhance the flavor balance.
6. Serve warm. Ladle the soup into bowls and garnish with your choice of toppings such as freshly grated Parmesan, a drizzle of heavy cream or olive oil, croutons, sour cream, or additional fresh basil leaves. Serve immediately and enjoy this comforting roasted tomato delight!

Notes

• Use ripe, fresh tomatoes for the best flavor and natural sweetness in the soup.
• Feel free to customize the spice level by adjusting or omitting the crushed red pepper flakes.
• If you prefer a chunkier soup, purée only half of the soup and stir in the rest.
• The soup can be refrigerated for up to 3 days or frozen for longer storage.
• For a creamier version, stir in a splash of heavy cream or coconut milk just before serving.

Keywords: Roasted Tomato Soup, Tomato Soup Recipe, Vegetable Soup, Easy Soup, Vegetarian Soup, Comfort Food