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
Scale
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
