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Smoky Roasted Tomato Soup Recipe

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4 from 15 reviews

This Smoky Roasted Tomato Soup is a rich, comforting bowl of flavor combining slow-roasted tomatoes with garlic and smoked paprika. The tomatoes are roasted until beautifully charred, then blended into a smooth, creamy soup with sautéed onions, garlic, and vegetable stock. Finished with a touch of cream and fresh basil, it's perfect served with grilled cheese for an indulgent meal.

Ingredients

Smoky Roasted Tomatoes:

  • 1.5kg (3 lb) tomatoes, halved, with a "V" cut out to remove the core
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1 1/2 tsp smoked paprika (optional)
  • 1 tsp cooking salt / 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/broth, low sodium
  • 1/2 tsp+ white sugar, only if needed
  • 1/2 cup cream (optional), plus extra for drizzling (substitute 30g/2 tbsp butter if preferred)
  • 1/4 cup roughly chopped fresh basil leaves (optional)

For Serving:

  • Grilled cheese sandwiches

Instructions

  1. Roast Tomatoes: Preheat your oven to 220°C (425°F) or 200°C if fan-forced. Place the halved tomatoes and unpeeled garlic cloves on a baking tray. Drizzle olive oil over them, sprinkle smoked paprika, salt, and black pepper. Toss well to coat, pressing the cut side of the tomatoes into the oil to absorb flavors. Arrange tomatoes cut side up and roast for 40 to 45 minutes until some charring appears on the tomatoes.
  2. Sauté Aromatics: While the tomatoes roast, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the finely minced garlic and diced onion, sautéing for about 3 minutes until the onion becomes translucent and fragrant.
  3. Combine Tomatoes and Stock: Once roasted, remove the garlic cloves from the baking tray. Scrape the charred tomatoes and their juices into the pot with the sautéed onions and garlic. Squeeze the roasted garlic flesh from the skins into the pot. Pour in 1 litre of low sodium vegetable stock.
  4. Blend the Soup: Using a stick blender, blend the mixture until smooth. Alternatively, transfer to a food processor or blender to puree. Return the smooth soup to the pot.
  5. Simmer: Bring the soup to a gentle simmer over medium heat. Let it simmer for 10 minutes to develop flavors further. Adjust sweetness by adding 1/2 teaspoon or more of white sugar if needed.
  6. Finish with Cream and Basil: Stir in the cream, or substitute with butter, for a silky texture. Ladle the soup into bowls, drizzle with a little cream for garnish, and sprinkle chopped fresh basil leaves on top.
  7. Serve: Pair the smoky roasted tomato soup with grilled cheese sandwiches for a hearty and satisfying meal experience.

Notes

  • Note 1: Removing the tomato core with a "V" cut helps to reduce bitterness in the soup.
  • Note 2: Smoked paprika is optional but adds a lovely smoky depth complementing the roasted tomatoes.
  • Note 3: White sugar is added only if the soup tastes too acidic after roasting and blending.
  • Note 4: Cream can be substituted with butter for richness and a slightly different flavor.
  • Note 5: Fresh basil adds a fragrant herbal note but is optional depending on preference.

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