Smoky Roasted Tomato Soup Recipe

Introduction

This smoky roasted tomato soup is a comforting bowl of rich, charred tomato flavor with a hint of smoky paprika. Perfect for cozy evenings, it pairs wonderfully with a crispy grilled cheese for dipping.

Ingredients

• 1.5kg (3 lb) tomatoes, halved, with cores removed
• 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 or more 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)
• Grilled cheese, for serving

Instructions

1. Step 1: Preheat your oven to 220°C (425°F) or 200°C (fan-forced). On a baking tray, toss the halved tomatoes and unpeeled garlic cloves with 2 tbsp olive oil, smoked paprika, salt, and black pepper. Make sure to press the cut side of the tomatoes into the oil to coat thoroughly, then arrange them cut side up.
2. Step 2: Roast for 40 to 45 minutes until the tomatoes develop some charred spots.
3. Step 3: While the tomatoes roast, heat 1 tbsp 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 onions are translucent.
4. Step 4: Remove the garlic cloves from the baking tray. Scrape the roasted tomatoes and their juices into the pot. Squeeze the roasted garlic cloves to release their softened flesh into the pot as well.
5. Step 5: Add the vegetable stock, then blend the soup using a stick blender until smooth. Alternatively, transfer to a blender or food processor to puree.
6. Step 6: Return the soup to the stove and bring to a simmer. Lower the heat to medium and cook for 10 minutes. Taste and add white sugar if needed to balance acidity.
7. Step 7: Stir in the cream or butter if using. Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil if desired.
8. Step 8: Serve hot with grilled cheese sandwiches for dipping and enjoy!

Tips & Variations

• Use smoked paprika for a subtle smoky flavor, but omit if you prefer a milder soup.
• Substitute cream with butter for a lighter but still rich texture.
• Add a pinch of red chili flakes if you like a touch of heat.
• Fresh basil adds brightness, but it’s optional if you don’t have it on hand.
• Homemade vegetable stock enhances flavor but low-sodium store-bought stock works well too.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well 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 make this soup vegan?

Yes, simply omit the cream or use a plant-based cream alternative. Use olive oil instead of butter for the finishing touch.

Do I have to peel the garlic before roasting?

No, roasting garlic unpeeled softens the cloves inside the skin, making them easy to squeeze out and adds a sweeter, milder garlic flavor to the soup.

Smoky Roasted Tomato Soup Recipe

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★★★★★

4.8 from 119 reviews

• Author: Thomas
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Smoky Roasted Tomato Soup features oven-roasted tomatoes with a hint of smoked paprika, blended into a creamy, comforting soup. Perfectly balanced with garlic, onion, and fresh basil, it’s an easy yet sophisticated dish that pairs wonderfully with crispy grilled cheese.

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Ingredients

Scale 1x2x3x

Smoky Roasted Tomatoes

• 1.5kg / 3 lb tomatoes, halved, cores removed by cutting a “V”
• 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) low sodium vegetable stock or broth
• 1/2 tsp white sugar plus more if needed (optional)
• 1/2 cup cream (optional), or substitute 30g / 2 tbsp butter
• 1/4 cup roughly chopped fresh basil leaves (optional)

For Serving

• Grilled cheese sandwiches

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Instructions

1. Preheat Oven: Set your oven to 220°C/425°F (200°C fan-forced) to prepare for roasting the tomatoes and garlic.
2. Toss & Squidge Tomatoes: Place the 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 to coat evenly, then press the cut sides of the tomatoes into the oil to maximize flavor absorption. Arrange the tomatoes cut side up on the tray.
3. Roast: Roast in the preheated oven for 40 to 45 minutes, until the tomatoes show some charring and are soft.
4. Sauté Aromatics: Meanwhile, 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 or until the onion turns translucent and fragrant.
5. Add Roasted Tomatoes: Remove the garlic cloves from the roasting tray and add them to the pot. Scrape all the roasted tomatoes and their juices from the tray into the pot as well. Squeeze the soft roasted garlic flesh out of its skin and into the pot. Pour in the vegetable stock.
6. Blend Soup: Using a stick blender, blend the mixture until smooth. Alternatively, transfer to a food processor or blender and puree until silky.
7. Simmer: Bring the soup to a gentle simmer over medium heat. Reduce heat slightly and simmer for 10 minutes to develop flavors.
8. Add Cream & Adjust: Stir in the cream or butter for richness. Taste and add up to 1/2 teaspoon white sugar if the soup tastes too acidic or sharp.
9. Serve: Ladle the soup into bowls, drizzle with extra cream if desired, and garnish with chopped fresh basil. Serve alongside grilled cheese sandwiches for dipping and enjoy.

Notes

• Core removal from tomatoes improves texture by eliminating tough parts.
• Smoked paprika adds depth and smokiness but can be omitted if unavailable.
• White sugar is optional and helps balance acidity from the tomatoes if needed.
• Cream can be substituted with butter for a dairy alternative or omitted for a lighter soup.
• Fresh basil garnish is optional but adds a fresh, herbal aroma and flavor.
• Using low sodium vegetable stock helps control the saltiness of the soup.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

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