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Smoky Roasted Tomato Soup Recipe

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3.9 from 12 reviews

This Smoky Roasted Tomato Soup is a deliciously simple recipe that uses roasted tomatoes and garlic blended with vegetable stock to create a flavorful, slightly smoky soup. Enhanced with smoked paprika and creamy finishing touches, it is comforting and healthy, perfect for any season, especially when you want to use ripe or slightly underripe tomatoes.

Ingredients

Smoky Roasted Tomatoes

  • 1.5kg (3 lb) tomatoes, halved, core removed by cutting a “V”
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1 1/2 tsp smoked paprika (optional)
  • 1 tsp kosher salt or cooking 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 or more white sugar (only if needed for sourness)
  • 1/2 cup cream (optional, can substitute 30g/2 tbsp butter)
  • 1/4 cup roughly chopped fresh basil leaves (optional)

For Serving

  • Grilled cheese sandwich

Instructions

  1. Preheat the Oven: Set your oven to 220°C (425°F) or 200°C if fan-forced. This high heat is essential for roasting the tomatoes to get those flavorful charred edges.
  2. Prepare and Roast Tomatoes: On a baking tray, place the halved tomatoes with their cut sides facing up along with unpeeled garlic cloves. Drizzle olive oil and sprinkle smoked paprika (if using), salt, and black pepper over them. Toss everything together and squidge the tomatoes to ensure they are well coated. Roast in the oven for 40 to 45 minutes until charred edges appear.
  3. 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, cooking for about 3 minutes until the onion becomes translucent and fragrant.
  4. Combine Roasted Tomatoes and Stock: Remove the garlic cloves from the tray once roasted and squeeze out the softened garlic flesh into the pot with sautéed onion. Scrape all the roasted tomatoes and their juices into the pot as well. Add the vegetable stock.
  5. Blend Until Smooth: Using a stick blender, blend the soup in the pot until smooth and velvety. Alternatively, you can transfer the mixture to a blender or food processor for this step.
  6. Simmer the Soup: Bring the blended soup to a gentle simmer over medium heat. Let it cook for 10 minutes to develop the flavors. Taste and add white sugar if the tomatoes are too tart.
  7. Finish with Cream and Basil: Stir in the cream or butter for richness. Remove from heat and add roughly chopped basil leaves if desired.
  8. Serve: Ladle the soup into bowls, drizzle with extra cream, garnish with basil as preferred, and serve alongside grilled cheese sandwiches for dipping and enjoying.

Notes

  • Use regular red tomatoes, any variety, but avoid cherry tomatoes for best results.
  • Smoked paprika adds a warm smoky flavor that complements the roasted tomatoes, but it’s optional — don’t substitute with regular paprika.
  • Add white sugar only if tomatoes taste too sour or underripe; start with 1/2 teaspoon and adjust as needed.
  • Adding cream or butter enriches the soup’s texture without making it overly heavy; both can be used as per preference.
  • Fresh basil is optional; the soup is flavorful without it so don’t buy basil solely for this recipe unless desired.
  • Storage: Keep in the refrigerator for up to 4 days or freeze for up to 3 months.

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