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Smoky Roasted Tomato Soup Recipe

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★★★★★

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.

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 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

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