Description
A comforting and flavorful smoky roasted tomato soup made by slow roasting fresh tomatoes with garlic, then blending them into a smooth, creamy soup enhanced with smoked paprika and fresh basil. Perfect served with grilled cheese for a cozy meal.
Ingredients
Scale
Smoky Roasted Tomatoes
- 1.5kg / 3 lb tomatoes, halved and cored
- 5 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika (optional)
- 1 tsp 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/broth
- 1/2 tsp white sugar, plus extra if needed
- 1/2 cup cream (optional; can substitute 2 tbsp / 30g butter)
- 1/4 cup fresh basil leaves, roughly chopped (optional)
For Serving
- Grilled cheese sandwiches
Instructions
- Roast Tomatoes: Preheat your oven to 220°C (425°F) or 200°C (fan-forced). Place the halved tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat well, pressing the cut side of the tomatoes into the oil to ensure thorough coverage. Arrange cut side up and roast for 40 to 45 minutes until tomatoes are nicely charred.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add finely minced garlic and diced onion and sauté for about 3 minutes until the onion becomes translucent and fragrant.
- Prepare Tomato Base: Remove the roasted garlic cloves from the tray, squeezing the softened garlic flesh into the pot. Scrape the roasted tomatoes and their juices into the pot along with the garlic. Pour in the vegetable stock and stir to combine.
- Blend Soup: Using a stick blender, blend the mixture in the pot until smooth. Alternatively, transfer to a food processor or blender for a smooth consistency.
- Simmer: Bring the soup to a gentle simmer over medium heat and cook for 10 minutes to meld flavors. Stir in the cream or butter to add richness and a pleasant mouthfeel.
- Serve: Ladle the soup into bowls, drizzle with a bit more cream if desired, garnish with chopped fresh basil, and serve alongside grilled cheese sandwiches for dipping and enjoying.
Notes
- Regular red tomatoes work best for roasting; avoid cherry tomatoes for this recipe.
- Smoked paprika is optional but adds a warm smoky flavor, enhancing the soup especially if fresh basil is unavailable.
- Add sugar only if tomatoes are underripe or sour; start with 1/2 teaspoon and adjust as needed.
- Cream or butter enriches the soup, but use modest amounts to keep a balanced, not overly rich taste.
- Fresh basil is optional and should be added according to preference; don’t buy extra just for this recipe unless serving guests.
- Store leftover soup in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
