If you’re craving a cozy yet vibrant soup that brings comfort and excitement in every spoonful, you’re going to adore this Smoky Roasted Tomato Soup Recipe. It’s the kind of soup that warms your soul and makes your kitchen smell irresistible. I absolutely love how the roasting process deepens the tomatoes’ flavors while infusing a subtle smokiness that keeps everyone asking for seconds. Keep reading and I’ll share all my favorite tips to help you nail this recipe every time!
Why You’ll Love This Recipe
- Deep Smoky Flavor: Roasting the tomatoes and garlic brings out a rich, smoky depth you won’t get with regular tomato soup.
- Simple Ingredients: You likely have everything on hand, making it perfect for last-minute cozy dinners.
- Versatile Comfort Food: Hearty enough for lunch or dinner, and pairs perfectly with grilled cheese, my personal fave.
- Easy to Customize: Whether you want it creamy, dairy-free, or a bit spicier, this recipe invites you to make it your own.
Ingredients You’ll Need
The beauty of this Smoky Roasted Tomato Soup Recipe lies in its straightforward, fresh ingredients that work harmoniously to deliver complex flavors. When shopping, aim for ripe but firm tomatoes—they roast beautifully and give your soup that rich body.
- Tomatoes: Choose medium to large red tomatoes, not cherry varieties, so they roast evenly and develop great flavor.
- Garlic cloves: Roasting them unpeeled lets the garlic mellow and sweeten, adding subtle richness.
- Olive oil: Use good quality extra virgin olive oil to coat the tomatoes—the flavor really shines here.
- Smoked paprika: This is optional but highly recommended—it elevates the soup with a warm smoky kick.
- Cooking salt: Kosher salt works best for even seasoning.
- Black pepper: Freshly ground is best to enhance the natural flavors.
- Onion: Provides a sweet base once sautéed with garlic.
- Vegetable stock: Low sodium or homemade stocks keep the soup flavorful without overpowering saltiness.
- White sugar: Just a pinch to balance acidity if your tomatoes are on the tart side.
- Cream: Optional, but adding cream or butter brings a silky mouthfeel that’s irresistible.
- Fresh basil leaves: Adds freshness and herbal notes, but don’t stress if you don’t have any.
Variations
I love giving this recipe little twists depending on the season or what’s in my pantry. Don’t hesitate to play around with the smoky profile or textures—it’s pretty forgiving!
- Add a kick: Once, I tossed in a pinch of cayenne for spicy warmth—my family couldn’t get enough of it.
- Dairy-free: Substitute cream with coconut milk or skip it entirely for a lighter, vegan-friendly version.
- Herb swaps: If basil isn’t handy, a handful of fresh parsley or thyme still makes the soup bright and inviting.
- Chunky texture: Blend only half your soup for a mix of smooth and chunky tomatoes—like my kids’ favorite comfort take!
How to Make Smoky Roasted Tomato Soup Recipe
Step 1: Roast Those Tomatoes to Smoky Perfection
Start by preheating your oven to 220°C/425°F (200°C fan). Grab your halved tomatoes—you’ll want to cut a small “V” out of the top to remove the core, which helps them roast evenly. Toss the tomatoes along with unpeeled garlic cloves on a baking tray. Drizzle olive oil, sprinkle smoked paprika (if using), salt, and pepper over everything. Here’s my trick: gently squidge the tomatoes cut side down in the oil to soak up every bit of flavor. Arrange them cut side up and roast for 40 to 45 minutes until you see beautiful charred edges. You’ll know it’s perfect once the tomatoes are soft and caramelized—this step truly builds that smoky magic.
Step 2: Build the Soup Base with Garlic & Onion
While your tomatoes roast, heat one tablespoon of olive oil in a large pot over medium-high heat. Toss in the minced garlic and diced onion, and sauté for about 3 minutes—or until the onions turn translucent and sweet. This sets a flavorful foundation to complement the smoky tomatoes perfectly.
Step 3: Combine Roasted Tomatoes and Simmer
Once roasted, remove the garlic cloves from the tray and squeeze the softened garlic flesh into your pot. Then scrape all those gorgeous roasted tomatoes and their juices right into the pot—don’t waste any of that flavor. Pour in the vegetable stock and gently stir. Use a stick blender to blitz the soup until smooth and velvety. If you like a bit of texture, you can pulse it less or blend in batches using your food processor.
Step 4: Final Simmer and Creamy Finish
Bring your soup to a simmer, then drop the heat to medium and let it gently bubble for 10 minutes. This is when all those flavors meld together perfectly. Stir in the cream or butter if using—it adds just the right silkiness without overpowering that smoky tomato essence. Taste and add a pinch of white sugar only if your tomatoes were a bit tart.
Step 5: Serve and Garnish
Ladle your smoky roasted tomato soup into bowls, drizzle with a little extra cream, and scatter roughly chopped fresh basil on top if you have it. I always serve it with grilled cheese sandwiches on the side—my family goes crazy for the combo!
Pro Tips for Making Smoky Roasted Tomato Soup Recipe
- Choose the Right Tomatoes: I learned that meaty, firm tomatoes roast better and give a richer soup than watery or underripe ones.
- Don’t Skip the Squidge: Pressing the cut side into the oil helps the tomatoes soak up that smoky paprika and salt, building layers of flavor.
- Use Smoked Paprika, Not Regular: I once used regular paprika by mistake, and it just didn’t add the same depth—smoked paprika is key!
- Adjust Sugar Carefully: Add a little sugar only if your tomatoes are tart; too much can mask the smoky notes you worked so hard for.
How to Serve Smoky Roasted Tomato Soup Recipe
Garnishes
I usually garnish with fresh basil because its bright herbal notes balance the smoky soup perfectly. Sometimes I add a swirl of cream or a sprinkle of freshly ground black pepper. For a touch of elegance, a few toasted pumpkin seeds add a nice crunch and nutty flavor.
Side Dishes
Grilled cheese sandwiches are my ultimate go-to. The melty, crispy bread pairs with the soup’s creamy smokiness like they were made for each other. You can also try crusty garlic bread or even a simple green salad with a sharp vinaigrette for a lighter side.
Creative Ways to Present
For special occasions, I serve the soup in mini bread bowls—that’s always a crowd-pleaser. Another festive idea is to garnish with chili oil droplets or swirl in pesto for an extra color pop. I once even paired it with homemade basil parmesan crisps for a fancy twist that wowed my guests!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge, and it keeps wonderfully for up to 4 days. When reheating, I prefer warming it slowly on the stove to preserve its velvety texture.
Freezing
This Smoky Roasted Tomato Soup freezes beautifully. I portion it into freezer-safe containers or bags, and it stays fresh for up to 3 months. Just make sure to leave some headspace for expansion.
Reheating
When I reheat, I gently warm it over medium-low heat on the stove, stirring often. Avoid the microwave if possible—it can make the cream separate. If the soup thickens too much, a splash of stock or water helps thin it out beautifully.
FAQs
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Can I use cherry tomatoes instead of regular tomatoes?
While cherry tomatoes are sweeter and smaller, they tend to roast faster and can become mushy, impacting the soup’s texture and flavor balance. For this smoky roasted tomato soup recipe, medium to large tomatoes work best to give a hearty and rich base.
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Is smoked paprika necessary?
Smoked paprika isn’t absolutely necessary, but it really elevates the smoky flavor that makes this soup special. If you don’t have it, feel free to skip rather than substituting with regular paprika, which doesn’t carry the same warm notes.
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Can I make this soup vegan?
Definitely! Simply skip the cream or butter and use a plant-based alternative like coconut cream or nut-based creamers. The soup’s natural smokiness shines through beautifully even without dairy.
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How do I prevent the soup from tasting too acidic?
If your tomatoes are underripe or on the sour side, adding a small pinch of white sugar balances the acidity perfectly—start with 1/2 teaspoon and adjust to your taste. Also, roasting the tomatoes helps mellow their natural tang.
Final Thoughts
This Smoky Roasted Tomato Soup Recipe has become a family favorite in no time. I love the way it invites you to cozy up on chilly days or impress guests with something simple yet full of depth. Once you try roasting the tomatoes and garlic to bring out those flavors, you’ll never go back to plain tomato soup again. So go on—grab your tomatoes, get roasting, and enjoy a bowl of smoky, heartwarming goodness that feels just like a hug in a bowl.
Print
Smoky Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Smoky Roasted Tomato Soup is a comforting, flavorful dish featuring slow-roasted tomatoes infused with garlic and smoked paprika, blended into a smooth, rich soup finished with cream and fresh basil. Perfectly paired with grilled cheese, this soup combines smoky, savory, and creamy elements for an irresistible meal.
Ingredients
Smoky Roasted Tomatoes
- 1.5 kg (3 lb) tomatoes, halved with cores removed
- 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
- 1/2 tsp white sugar or more if needed
- 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
- Preheat Oven: Set your oven to 220°C (425°F) or 200°C (fan-forced) to prepare for roasting the tomatoes and garlic.
- Toss and Squidge: Place tomato halves and unpeeled garlic cloves on a baking tray. Drizzle with olive oil and sprinkle smoked paprika, salt, and black pepper. Toss everything together, then press down the cut side of tomatoes to soak in oil fully. Arrange tomatoes cut side up on the tray.
- Roast Tomatoes: Roast in the preheated oven for 40-45 minutes, allowing the tomatoes to char slightly for smoky flavor development.
- Sauté Aromatics: In a large pot over medium-high heat, warm olive oil and sauté minced garlic and diced onion until the onion turns translucent, about 3 minutes.
- Add Roasted Tomatoes and Garlic: Remove garlic cloves from the tray, squeeze out their softened flesh into the pot. Scrape all roasted tomatoes and their juices into the pot with the sautéed aromatics. Pour in the vegetable stock.
- Blend Soup: Use a stick blender to puree the mixture until smooth, or transfer to a food processor/blender in batches if preferred.
- Simmer: Bring the blended soup to a gentle simmer over medium heat, then reduce heat and let it cook for 10 minutes, allowing flavors to meld.
- Finish with Cream: Stir in cream or butter to enhance texture and richness without making it heavy.
- Serve: Ladle the soup into bowls, drizzle with a little extra cream, sprinkle fresh basil leaves on top if desired, and enjoy alongside grilled cheese sandwiches for a classic comfort combo.
Notes
- Tomatoes: Use any regular red tomatoes, not cherry tomatoes, for best roasting results.
- Smoked Paprika: Adds a warm smoky flavor. Omit if unavailable rather than substituting with regular paprika.
- Sugar: Use sparingly to balance acidity if tomatoes taste underripe or sour. Start with 1/2 tsp and adjust as needed.
- Cream: Adds smooth mouthfeel; butter can be used as a substitute for cream.
- Basil: Optional garnish. Soup tastes great without it; only add if you have it on hand.
- Storage: Refrigerate leftovers up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 12 mg
