Smoky Roasted Tomato Soup
Roasted tomatoes, garlic and smoked paprika give this smooth tomato soup a smoky depth. Serve it with a swirl of cream, fresh basil and grilled cheese for dunking.
By Cookin' KitchenUpdated
- Total: 1 hour 10 minutes
- Servings: 5 servings
Recipe
Smoky Roasted Tomato Soup
Roasted tomatoes, garlic and smoked paprika give this smooth tomato soup a smoky depth. Serve it with a swirl of cream, fresh basil and grilled cheese for dunking.
Cookin' · https://cookin.club/recipes/smoky-roasted-tomato-soup
- Prep
- 15 minutes
- Cook
- 55 minutes
- Total
- 1 hour 10 minutes
- Servings
- 5
Ingredients
For 5 servings
Smoky roasted tomatoes
Soup
For serving
Instructions
Roast tomatoes
Step 1: Preheat the oven to 220°C/425°F (200°C fan-forced).
Step 2: Put the tomatoes and unpeeled garlic cloves on a tray. Drizzle or sprinkle with the oil, paprika, salt and pepper. Toss to coat, pressing the cut sides of the tomatoes into the oil on the tray so they are thoroughly coated. Arrange the tomatoes cut side up.
Step 3: Roast for 40 to 45 minutes, or until the tomatoes are charred in places.
Soup
Step 4: Heat the oil in a large pot over medium-high heat. Sauté the garlic and onion for 3 minutes, or until the onion is translucent.
Step 5: Remove the garlic cloves from the baking tray. Scrape the tomatoes and their juices into the pot. Squeeze the garlic flesh from the skins into the pot, then add the vegetable stock.
Step 6: Blend with a stick blender until smooth. Alternatively, use a food processor or blender.
Step 7: Bring the soup to a simmer, lower the heat to medium and simmer for 10 minutes. Stir in the cream.
Step 8: Ladle into bowls, drizzle with cream and garnish with basil. Serve with grilled cheese for dunking.
Notes
Helpful notes
Use low-sodium vegetable stock. If using regular salted stock, reduce the listed salt by 1/2 teaspoon.
The sugar is for underripe, sour tomatoes. Start with 1/2 teaspoon and add more only if needed.
Smoked paprika is optional; leave it out if you do not have smoked paprika rather than substituting regular paprika.
The cream is optional. Butter can be used instead, as noted in the ingredients.
The basil is optional; add more if you like, or leave it out.
Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition per serving
- Calories
- 240 kcal
- Fat
- 18 g
- Saturated fat
- 7 g
- Carbohydrates
- 19 g
- Sugar
- 11 g
- Fiber
- 5 g
- Protein
- 5 g
- Sodium
- 489 mg
- Cholesterol
- 27 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Roasting tomatoes with garlic and smoked paprika builds a smoky, sweet flavor in this smooth tomato soup. A little cream adds a soft finish, and grilled cheese makes a welcome accompaniment.
Regular red tomatoes work best; the recipe notes that cherry tomatoes are not recommended unless using a high-powered blender.
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