Smoky Roasted Tomato Soup Recipe

Introduction

This smoky roasted tomato soup is a delicious twist on a classic comfort food. Roasting tomatoes with garlic and smoked paprika brings out deep, rich flavors that make this soup both warming and satisfying. Perfect for cozy meals, it pairs beautifully with a crispy grilled cheese sandwich.

Ingredients

• 1.5kg (3 lb) tomatoes, halved with cores removed
• 5 garlic cloves, unpeeled
• 2 tbsp olive oil
• 1 1/2 tsp smoked paprika (optional)
• 1 tsp cooking salt or kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for soup)
• 2 garlic cloves, finely minced
• 1 onion, diced
• 1 litre (4 cups) vegetable stock or broth, low sodium
• 1/2 tsp white sugar (plus extra if needed)
• 1/2 cup cream (optional, can substitute with 2 tbsp butter)
• 1/4 cup roughly chopped fresh basil leaves (optional)
• Grilled cheese sandwich, for serving

Instructions

1. Step 1: Preheat your oven to 220°C (425°F) or 200°C fan-forced. Place the halved tomatoes and unpeeled garlic cloves on a baking tray.
2. Step 2: Drizzle olive oil over the tomatoes and garlic, then sprinkle smoked paprika, salt, and black pepper. Toss everything to coat well, pressing the cut side of the tomatoes into the oil to ensure full coverage. Arrange the tomatoes cut side up on the tray.
3. Step 3: Roast in the oven for 40 to 45 minutes, until the tomatoes develop some charring and are soft.
4. Step 4: While tomatoes roast, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add minced garlic and diced onion, sautéing for about 3 minutes until the onion turns translucent.
5. Step 5: Remove the garlic cloves from the roasting tray and squeeze the softened garlic flesh into the pot. Scrape the roasted tomatoes and their juices from the tray into the pot as well. Pour in the vegetable stock.
6. Step 6: Using a stick blender, blend the soup directly in the pot until smooth. Alternatively, transfer to a food processor or blender and puree.
7. Step 7: Bring the blended soup to a simmer, then reduce heat to medium and let it cook gently for 10 minutes. Taste and stir in white sugar if the soup tastes too acidic.
8. Step 8: Stir in the cream or butter for richness. Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil leaves.
9. Step 9: Serve hot alongside a grilled cheese sandwich for the perfect comforting meal.

Tips & Variations

• For a dairy-free option, omit the cream and finish with a splash of coconut milk or another plant-based cream.
• Smoked paprika adds wonderful depth but can be left out if you prefer a simpler tomato flavor.
• Try roasting additional vegetables like red peppers or carrots with the tomatoes for added sweetness and complexity.
• Fresh basil is optional, but it brightens the soup nicely; substitute with thyme or oregano if preferred.
• If you like a spicier soup, add a pinch of cayenne pepper or some red pepper flakes when sautéing the onions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating. Cream can separate after freezing, so stir well or add fresh cream when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole or diced tomatoes can be used in a pinch, but fresh tomatoes roasted bring out a superior smoky sweetness that’s hard to match.

How do I remove the tomato core easily?

Cut a small “V” shape at the top of each tomato around the stem to remove the tough core easily before roasting.

Smoky Roasted Tomato Soup Recipe

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4.6 from 132 reviews

This Smoky Roasted Tomato Soup is a comforting and flavorful dish featuring oven-roasted tomatoes and garlic blended into a smooth, creamy soup with a hint of smoked paprika. Perfect for cozy meals, it pairs wonderfully with grilled cheese for dipping.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Smoky Roasted Tomatoes

• 1.5 kg (3 lb) tomatoes, halved and cored by cutting a “V” out of the top
• 5 garlic cloves, unpeeled
• 2 tbsp olive oil
• 1 1/2 tsp smoked paprika (optional)
• 1 tsp cooking salt or kosher salt
• 1/4 tsp black pepper

Soup

• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• 1 onion, diced
• 1 litre (4 cups) vegetable stock or broth, low sodium
• 1/2 tsp white sugar (add only if needed)
• 1/2 cup cream (optional; can substitute with 30 g / 2 tbsp butter)
• 1/4 cup roughly chopped fresh basil leaves (optional)

For Serving

• Grilled cheese sandwich or grilled cheese for dipping

Instructions

1. Preheat Oven: Preheat your oven to 220°C (425°F), or 200°C (390°F) if using a fan-forced oven.
2. Prepare Tomatoes: Place halved tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, sprinkle smoked paprika (if using), salt, and black pepper. Toss well and press the cut faces of the tomatoes into the oil to coat thoroughly. Arrange tomatoes cut side up on the tray.
3. Roast Tomatoes: Roast the tomatoes and garlic in the preheated oven for 40 to 45 minutes, until the tomatoes develop some charring and soften nicely.
4. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add finely minced garlic and diced onion. Sauté for about 3 minutes or until the onion turns translucent.
5. Add Roasted Tomatoes: Remove the garlic cloves from the baking tray and squeeze the softened garlic flesh into the pot. Scrape the roasted tomatoes and their juices from the tray into the pot with the sautéed onion and garlic.
6. Add Stock and Blend: Pour in the vegetable stock. Use an immersion blender (stick blender) to blend the mixture until smooth. Alternatively, you can transfer the mixture to a food processor or blender for pureeing.
7. Simmer Soup: Bring the soup to a simmer over medium heat. Reduce to medium-low and let it gently simmer for 10 minutes to combine flavors.
8. Finish Soup: Stir in the cream (or butter if using). Adjust seasoning by adding white sugar if the tomatoes taste too acidic.
9. Serve: Ladle the soup into bowls. Drizzle extra cream on top and garnish with roughly chopped fresh basil, if desired. Serve hot with grilled cheese for dipping.

Notes

• Note 1: Removing the tomato cores prevents bitterness and improves texture.
• Note 2: Smoked paprika adds a subtle smoky depth but can be omitted for a milder flavor.
• Note 3: White sugar balances the acidity of the tomatoes; add only if necessary after tasting.
• Note 4: Cream adds richness; butter is a good substitute for a slightly different creamy texture.
• Note 5: Fresh basil garnish adds a bright, herbal note but is optional.

Keywords: smoky roasted tomato soup, roasted tomato soup, creamy tomato soup, vegetarian soup, tomato soup with grilled cheese, roasted garlic tomato soup