If you’re craving a bowl of comfort that’s both vibrant and soul-satisfying, then this Smoky Roasted Tomato Soup Recipe is exactly what you need. It brings together the deep, rich flavors of tomatoes roasted to smoky perfection, blended with garlic and a touch of smoked paprika to create a warm, velvety soup that’s bursting with character. Whether it’s a chilly day, or you simply want to nourish yourself with something wholesome and delicious, this soup elevates a classic to a whole new level with layers of smoky goodness in every spoonful.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the foundation of this Smoky Roasted Tomato Soup Recipe. Each component plays a critical role, from the ripe tomatoes that give it bright natural sweetness to the garlic that infuses depth, and the smoked paprika that adds that signature smoky essence. The blend of textures from the veggies and the finishing touch of cream or butter promise a soup that’s rich yet comforting.
- 1.5 kg/3 lb tomatoes (halved, with a “V” cut to remove the core): Ripe tomatoes ensure a naturally sweet and tangy base for roasting.
- 5 garlic cloves (unpeeled): Roasting garlic whole mellows its pungency and adds subtle sweetness.
- 2 tbsp olive oil: Helps in roasting and brings a fruity richness to the soup.
- 1 1/2 tsp smoked paprika (optional): The heart of the smoke flavor, this spice lifts the soup with a warm, earthy punch.
- 1 tsp kosher salt: Enhances all the natural flavors without overpowering.
- 1/4 tsp black pepper: Adds just enough mild heat and complexity.
- 1 tbsp olive oil: For sautéing garlic and onions to bring savory sweetness.
- 2 garlic cloves (finely minced): Fresh garlic intensifies the aromatic notes.
- 1 onion (diced): Builds the flavor base with subtle sweetness and texture.
- 1 litre (4 cups) vegetable stock or broth: The liquid that brings it all together in a smooth consistency.
- 1/2 tsp+ white sugar (optional): Balances acidity if your tomatoes are on the tart side.
- 1/2 cup cream (optional): Adds luscious creaminess; you can substitute with 30g/2 tbsp butter for richness.
- 1/4 cup fresh basil leaves (roughly chopped, optional): Brings a fresh herbal brightness to the final dish.
- Grilled cheese sandwich (to serve): Because a warm, melty grilled cheese is the ultimate perfect partner for this smoky soup.
How to Make Smoky Roasted Tomato Soup Recipe
Step 1: Roasting the Tomatoes and Garlic
Preheat your oven and get ready for the magic. Toss the halved tomatoes and unpeeled garlic cloves with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread them out on a baking tray so they roast evenly. The roasting caramelizes the natural sugars in the tomatoes and softens the garlic into a buttery goodness, while the smoked paprika infuses that signature smoky depth. Roast until the tomatoes collapse and the garlic skin darkens—this is where the flavor starts to sing.
Step 2: Preparing the Flavor Base
While the tomatoes roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the diced onions and finely minced garlic until soft and translucent. This step creates a lovely savory foundation for the soup, balancing the smoky roasted tomatoes with gentle sweetness and depth. Be careful not to brown the garlic too much; just tender and fragrant is perfect.
Step 3: Blending the Soup
Once the roasted tomatoes have cooled enough to handle, squeeze the soft garlic cloves out of their skins and add them to the pot with the onions. Add the roasted tomatoes as well, then pour in the vegetable stock. Bring everything to a gentle simmer to marry the flavors for about 10 minutes. Use a hand blender or transfer the soup in batches to a standard blender to puree until velvety smooth. If the soup tastes a bit too acidic, add a touch of white sugar to balance.
Step 4: Finishing Touches
Return the blended soup to the pot and warm gently on the stove. Stir in the cream or butter, depending on your choice, to give the soup a silky texture and soothe the smoky edge. Before serving, fold in the roughly chopped fresh basil to add a fragrant, herbal note that brightens the overall flavor. Taste and adjust seasoning if needed—salt, pepper, or even a splash more cream can lift the final bowl beautifully.
How to Serve Smoky Roasted Tomato Soup Recipe
Garnishes
The finishing touch is vital for making this soup feel truly special. A swirl of cream or a drizzle of extra virgin olive oil on top adds visual appeal and richness. Fresh basil leaves scattered on the surface bring a burst of color and freshness, complementing the smoky tomatoes. For an extra layer of indulgence, crispy croutons or a sprinkle of grated parmesan can create delightful textural contrast.
Side Dishes
There’s nothing better than pairing this Smoky Roasted Tomato Soup Recipe with a perfectly toasted grilled cheese sandwich. The melty, buttery cheese and crispy bread soak up the soup’s smoky warmth in the best way. Alternatively, a side salad with tangy vinaigrette or crusty bread with herb butter brings additional textures and flavors that round out the meal effortlessly.
Creative Ways to Present
For a dinner party or a cozy night in, serve the soup in rustic bowls with a dollop of crème fraîche or Greek yogurt for a touch of creaminess and tang. Layer the bowl with fresh herbs, and for a fun twist, try topping with smoked paprika dust or a few drops of smoky chipotle oil to intensify the flavor profile. Present with mini grilled cheese sliders on the side for an inviting and interactive meal experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve the fresh roasted tomato aroma. Before storing, cool the soup to room temperature to avoid condensation, which can water down the flavor during refrigeration.
Freezing
Smoky Roasted Tomato Soup freezes beautifully if you want to keep a batch on hand. Pour cooled soup into freezer-safe containers, leaving room for expansion. It can last up to 3 months without losing much of its vibrant taste. Freeze in portions so you only thaw what you need, making busy weeknights a breeze.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally to keep it smooth and prevent scorching. If it thickens during storage, add a splash of vegetable stock or water to return it to the perfect consistency. Add your cream or butter again if you froze the soup plain, to recover that luscious texture.
FAQs
Can I make this soup without smoked paprika?
Absolutely! While smoked paprika gives the soup its signature smoky character, you can omit it or substitute with a small amount of smoked chili powder or chipotle for a different smoky note. The soup will still be delicious, just with a lighter smoky touch.
Is it necessary to peel the garlic before roasting?
Nope! Leaving the garlic unpeeled during roasting softens it inside the skin while preventing it from burning. Once roasted, the garlic cloves slip right out and blend smoothly for a mellow, sweet garlic flavor.
Can I use chicken broth instead of vegetable stock?
Yes, chicken broth works well if you’re not vegetarian. It will add a richer, slightly meatier undertone that complements the roasted tomatoes beautifully, but vegetable stock keeps the flavors bright and clean.
What can I use instead of cream for a dairy-free version?
You can swap cream for coconut cream or even a touch of plant-based butter substitute to keep it creamy without dairy. Coconut cream will add a subtle tropical note, which pairs surprisingly well with roasted tomatoes.
How do I prevent the soup from becoming too acidic?
If your tomatoes are particularly tart, add a pinch of white sugar when blending the soup. This simple balance brightens the flavors and smooths out any sharpness, ensuring a beautifully rounded bowl every time.
Final Thoughts
There’s something truly magical about this Smoky Roasted Tomato Soup Recipe. It transforms humble tomatoes into a deeply flavorful, nourishing meal that feels like a warm hug in a bowl. Whether you’re making it for a weeknight dinner or impressing friends with a cozy lunch, it’s bound to become a beloved favorite. So go ahead, dive into the rich, smoky, comforting flavors and enjoy every spoonful!
Print
Smoky Roasted Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 5 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Smoky Roasted Tomato Soup is a rich and comforting dish that elevates classic tomato soup with a delicious smoky depth, achieved by roasting tomatoes with smoked paprika and garlic. Creamy, flavorful, and perfect for pairing with grilled cheese, this soup combines slow-roasted vegetables, aromatic spices, and fresh basil to create a warming experience ideal for any season.
Ingredients
Roasted Tomatoes and Garlic
- 1.5 kg (3 lb) tomatoes, halved with a “V” cut out of the top to remove the core
- 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
Sauté Base
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 onion, diced
Soup Liquid and Finishing
- 1 litre (4 cups) vegetable stock or broth
- 1/2 tsp or more white sugar (only if needed)
- 1/2 cup cream (optional, plus extra for drizzling, or substitute 30g/2 tbsp butter)
- 1/4 cup roughly chopped fresh basil leaves (optional)
To Serve
- Grilled cheese sandwiches
Instructions
- Prepare and Roast Tomatoes: Preheat your oven to 180°C (350°F). Place the halved tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, salt, and black pepper. Roast in the oven for about 45-60 minutes until the tomatoes are soft and slightly caramelized, enhancing the smoky flavor.
- Sauté Aromatics: While the tomatoes roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and finely minced garlic, sautéing until translucent and fragrant, about 5 minutes. This forms the flavorful base for the soup.
- Combine Roasted Vegetables and Simmer: Once the tomatoes and garlic have roasted, squeeze the garlic cloves out of their skins and add them along with the tomatoes to the pot with the sautéed onions and garlic. Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook for 15-20 minutes to allow flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and process until velvety.
- Adjust Seasoning and Add Cream: Taste the soup and add white sugar if too acidic. Stir in the cream or butter for richness. Add the chopped fresh basil leaves and let the soup heat through for another 5 minutes, but do not let it boil.
- Serve: Ladle the smoky roasted tomato soup into bowls. Drizzle with additional cream if desired and serve alongside grilled cheese sandwiches for a classic and comforting meal.
Notes
- Note 1: Removing the tomato core helps prevent bitterness and improves texture.
- Note 2: Smoked paprika is optional but contributes to the smoky flavor that defines this soup.
- Note 3: Adding a little sugar balances the acidity of the tomatoes if needed.
- Note 4: Cream adds richness, but you can substitute with butter for a slightly different texture and flavor.
- Note 5: Fresh basil adds a bright herbal note, but the soup is delicious without it.
