Description
This Smoky Roasted Tomato Soup is a comforting and flavorful dish featuring roasted tomatoes and garlic infused with smoked paprika and fresh basil. The tomatoes are roasted until charred for a deep smoky flavor, then blended with sautéed onions, garlic, and vegetable stock. Finished with a touch of cream for a silky texture, it’s perfect to enjoy with a side of grilled cheese for a classic pairing.
Ingredients
Scale
Smoky Roasted Tomatoes
- 1.5kg (3 lb) tomatoes, halved, cut a “V” out of the top 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 (can substitute 30g/2 tbsp butter)
- 1/4 cup roughly chopped fresh basil leaves (optional)
For Serving
- Grilled cheese sandwiches
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) or 200°C if using fan-forced to prepare for roasting the tomatoes.
- Prepare Tomatoes: Place the halved tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, sprinkle smoked paprika, salt, and black pepper. Toss and squidge the cut faces of the tomatoes to coat them well in the seasoning and oil. Arrange the tomatoes cut face up on the tray.
- Roast Tomatoes: Roast the tomatoes in the oven for 40 to 45 minutes until they develop some charred spots, which imparts a smoky depth to the soup.
- Sauté Aromatics: In a large pot over medium-high heat, warm 1 tablespoon olive oil. Add minced garlic and diced onion, sautéing for about 3 minutes until the onions turn translucent and fragrant.
- Add Roasted Tomatoes: Remove the garlic cloves from the baking tray, squeeze the soft roasted garlic flesh into the pot, and scrape all the roasted tomatoes and their juices into the pot with the sautéed onions and garlic.
- Add Stock and Blend: Pour in the vegetable stock, then blend the mixture until smooth using a stick blender or transfer to a food processor or blender.
- Simmer Soup: Bring the soup to a simmer, then reduce the heat to medium and let it gently simmer for 10 minutes. Stir in cream or butter for a richer mouthfeel.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with chopped fresh basil leaves if desired. Serve alongside grilled cheese sandwiches for the perfect comforting meal.
Notes
- Use regular red tomatoes (not cherry tomatoes) for the best flavor.
- Smoked paprika adds a warm smoky taste; omit if unavailable rather than substituting with regular paprika.
- Add white sugar only if your tomatoes are underripe and sour; start with 1/2 tsp and adjust as needed.
- Adding cream enhances the soup’s texture, but butter can be used as a substitute.
- Fresh basil is optional and adds freshness, but the soup tastes great without it.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 300ml)
- Calories: 180 kcal
- Sugar: 7g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
