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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/smoky-roasted-tomato-soup-recipe/