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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Set your oven to 220°C/425°F (200°C fan-forced) to prepare for roasting the tomatoes and garlic.
- 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.
- Roast: Roast in the preheated oven for 40 to 45 minutes, until the tomatoes show some charring and are soft.
- 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.
- 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.
- Blend Soup: Using a stick blender, blend the mixture until smooth. Alternatively, transfer to a food processor or blender and puree until silky.
- Simmer: Bring the soup to a gentle simmer over medium heat. Reduce heat slightly and simmer for 10 minutes to develop flavors.
- 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.
- 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
