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
Scale
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.
