Smoky Roasted Tomato Soup Recipe

Introduction

Smoky Roasted Tomato Soup is a comforting, flavorful dish that combines the sweetness of roasted tomatoes with a hint of smoky paprika. Perfect for cozy evenings, this soup pairs wonderfully with a crispy grilled cheese sandwich for a satisfying meal.

Ingredients

• 1.5 kg (3 lb) tomatoes, halved, core removed by cutting a “V” at 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
• 1 tbsp olive oil (for soup)
• 2 garlic cloves, finely minced
• 1 onion, diced
• 1 litre (4 cups) low-sodium vegetable stock or broth
• 1/2 tsp white sugar, plus more if needed
• 1/2 cup cream, optional (or substitute with 30g/2 tbsp butter)
• 1/4 cup roughly chopped fresh basil leaves, optional
• Grilled cheese, for serving

Instructions

1. Step 1: Preheat your oven to 220°C (425°F), or 200°C if fan-forced.
2. Step 2: On a baking tray, place the halved tomatoes cut side up along with the unpeeled garlic cloves. Drizzle with olive oil, then sprinkle smoked paprika, salt, and black pepper. Toss gently to coat, pressing the cut face of the tomatoes into the oil to fully absorb the seasoning.
3. Step 3: Roast the tomatoes and garlic for 40 to 45 minutes until you see some charring on the tomatoes.
4. Step 4: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the minced garlic and diced onion, sautéing for about 3 minutes until the onion becomes translucent.
5. Step 5: Remove the roasted garlic cloves from the tray, squeeze the softened garlic flesh into the pot. Add the roasted tomatoes and any juices from the tray to the pot along with the vegetable stock.
6. Step 6: Use a stick blender to blend the soup until smooth. Alternatively, transfer to a food processor or blender and puree until smooth.
7. Step 7: Bring the soup to a simmer, then reduce heat to medium and let it simmer gently for 10 minutes. If needed, stir in white sugar to balance acidity.
8. Step 8: Stir in the cream or butter until well combined.
9. Step 9: Ladle the soup into bowls, drizzle extra cream on top, and sprinkle with fresh basil leaves if using. Serve with grilled cheese for dipping and enjoy!

Tips & Variations

• For an extra smoky flavor, add a dash more smoked paprika or a pinch of chipotle powder.
• You can substitute cream with coconut milk for a dairy-free version.
• If fresh basil isn’t available, try adding a small amount of dried basil or fresh parsley instead.
• To deepen flavor, roast the garlic cloves in their skins until soft before adding them to the soup.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup in portions 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 fresh tomatoes instead of roasting them?

Roasting the tomatoes gives the soup its distinctive smoky and sweet depth, but if you’re short on time, fresh tomatoes can be used. The flavor will be brighter and less smoky, so you may want to add a touch of smoked paprika or liquid smoke to mimic the roast effect.

Is there a vegan option for this soup?

Yes! Simply omit the cream or substitute it with coconut milk or a plant-based cream alternative. Use olive oil or vegan butter instead of dairy butter to keep it completely plant-based.

Smoky Roasted Tomato Soup Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

This Smoky Roasted Tomato Soup boasts deeply roasted tomatoes enhanced with garlic and smoked paprika, blended into a smooth, creamy soup with fresh basil garnish. Served ideally with grilled cheese, this comforting dish balances smoky and fresh flavors, perfect for cozy meals.

• Author: Ella
• 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

• 1.5kg (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 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) low sodium vegetable stock or broth
• 1/2 tsp white sugar, plus more if needed
• 1/2 cup cream, optional (can substitute with 30g/2 tbsp butter)
• 1/4 cup roughly chopped fresh basil leaves, optional

For Serving

• Grilled cheese sandwiches

Instructions

1. Preheat Oven: Preheat your oven to 220°C (425°F), or 200°C fan-forced, to prepare for roasting the tomatoes.
2. Prepare Tomatoes and Garlic: 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 everything well, pressing the cut face of the tomatoes into the oil to ensure thorough coating. Arrange tomatoes cut side up on the tray.
3. Roast Tomatoes: Roast the tomatoes for 40 to 45 minutes or until they develop some charred spots, which enhances the smoky flavor.
4. Sauté Aromatics: While tomatoes roast, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the minced garlic and diced onion and sauté for about 3 minutes until the onion turns translucent and fragrant.
5. Transfer Roasted Tomatoes: Remove garlic cloves from the baking tray. Scrape the roasted tomatoes and their juices into the pot with the sautéed aromatics. Squeeze the roasted garlic flesh from the cloves into the pot to add rich flavor. Pour in the vegetable stock.
6. Blend Soup: Use a stick blender directly in the pot to blend the soup until smooth. Alternatively, transfer in batches to a food processor or blender for a creamy texture.
7. Simmer Soup: Bring the blended soup to a simmer, then reduce heat to medium and let it simmer gently for 10 minutes. Stir in the cream or butter for richness, and add sugar if needed to balance acidity.
8. Serve: Ladle the soup into bowls, drizzle with extra cream if desired, and sprinkle with chopped fresh basil. Serve alongside grilled cheese sandwiches for a classic, comforting combination.

Notes

• Note 1: Removing the core of the tomato prevents any bitter taste from the core’s texture and ensures even roasting.
• Note 2: Smoked paprika is optional but adds a signature smoky depth; omit if you prefer a more traditional tomato flavor.
• Note 3: Sugar is added only if needed to balance the acidity of the tomatoes, taste before adding.
• Note 4: For a dairy alternative, use 30g (2 tbsp) butter instead of cream for a rich, buttery finish.
• Note 5: Fresh basil adds bright herbal notes but is not critical to the soup’s flavor profile.

Keywords: smoky tomato soup, roasted tomato soup, creamy tomato soup, tomato garlic soup, smoky roasted soup, grilled cheese pairing