Smoky Roasted Tomato Soup Recipe

If you’re craving a cozy bowl that’s rich with flavor and just a little bit fancy, I’ve got you covered with my Smoky Roasted Tomato Soup Recipe. This soup is my go-to whenever I want something that warms me from the inside out with deep smoky notes, vibrant roasted tomatoes, and silky creaminess. You’ll find that it’s simple enough for a weeknight dinner but impressive enough to share with friends. Trust me, once you try it, it’s going to become a staple in your kitchen too.

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Ingredients You’ll Need

The magic of this Smoky Roasted Tomato Soup Recipe starts with fresh, ripe tomatoes and a handful of simple, well-chosen ingredients. You don’t need anything fancy to get this right—just a few staples and maybe a little patience while the oven does its thing. Here’s what I always stock up on so I’m ready!

• Tomatoes: I use medium to large red tomatoes, never cherry tomatoes—they roast better and develop deeper flavor.
• Garlic cloves: Unpeeled roasted garlic sweetens the soup naturally—you’ll want those soft cloves to squeeze right into the mix.
• Olive oil: A good quality olive oil adds richness and helps the tomatoes roast beautifully.
• Smoked paprika: Totally optional, but adding this gives the soup a subtle smoky depth that makes it special.
• Salt and black pepper: Essential seasoning to bring out the natural sweetness and umami of the tomatoes.
• Onion and garlic for sautéing: These create a flavorful base that lifts the whole soup.
• Vegetable stock: I prefer low sodium or homemade so I can control the soup’s saltiness.
• White sugar: Just a pinch to balance any acidity if your tomatoes aren’t quite ripe.
• Cream or butter: A little richness goes a long way to smooth this soup out perfectly.
• Fresh basil: Not a deal breaker if you don’t have any, but it’s a lovely fresh finish.

Variations

I love tweaking this Smoky Roasted Tomato Soup Recipe depending on what I have on hand or who I’m cooking for. Don’t be afraid to make it your own! Here are some of my favorite ways to personalize it so it always feels special.

• Adding heat: I sometimes toss in a pinch of chili flakes or a fresh jalapeño when sautéing, giving the soup a gentle kick that wakes up the smoky flavor.
• Dairy-free version: Swap out the cream for coconut milk or skip it altogether for a lighter feel; the roasted tomatoes still do all the heavy lifting.
• Herb swaps: If you don’t have fresh basil, I’ve used fresh thyme or oregano, and it changes the flavor profile just enough to keep it interesting.
• Extra veggies: I occasionally roast some red bell peppers with the tomatoes for sweetness and a touch more body to the soup.

How to Make Smoky Roasted Tomato Soup Recipe

Step 1: Roasting Tomatoes for Maximum Smokiness

Start by preheating your oven to 220°C (or 425°F). Halve the tomatoes and don’t forget to cut a little “V” to core them—which I learned the hard way is important so they roast evenly. Toss the tomatoes and unpeeled garlic cloves with olive oil, smoked paprika if you’re using it, salt, and black pepper right on a baking tray. I like to squish the cut faces of the tomatoes into the oil and spices to make sure every bit is covered–it really helps develop that amazing roasted flavor. Roast them cut side up for 40 to 45 minutes until you see beautiful charring—that’s your clue the magic is happening.

Step 2: Building the Soup Base

While the tomatoes are roasting, heat a tablespoon of olive oil in a large pot over medium-high heat. Toss in your minced garlic and diced onion, sautéing for about 3 minutes until the onion turns translucent and fragrant. This step adds that foundational flavor that you’ll notice in every cozy spoonful.

Step 3: Combining Roasted Goodness and Simmering

Once your tomatoes are roasted, carefully remove those garlic cloves from the tray—when you squeeze them, the roasted garlic flesh should be soft and sweet, so mash it right into the pot with the onions. Scrape all the tomatoes and their luscious roasted juice into the pot too, then pour in your vegetable stock. Using a stick blender, blend everything until smooth—I like to do this right in the pot for less mess, but a food processor or blender works great too. Bring the soup to a gentle simmer, lower the heat to medium, and let it all come together for 10 minutes. Stir in cream or butter for that silky touch and season with a pinch of sugar if your tomatoes need some balance. Don’t worry if you don’t have fresh basil; it’s a lovely addition but not essential.

Step 4: Serving and Enjoying

Ladle the soup into bowls, drizzle an extra splash of cream on top, and sprinkle with roughly chopped fresh basil if you have it. The final touch? A grilled cheese sandwich. My family literally goes nuts over dunking the grilled bread into this smoky, creamy soup. It’s such a delightful pairing that makes a casual dinner feel like a celebration.

How to Serve Smoky Roasted Tomato Soup Recipe

Garnishes

I always keep it simple when garnishing my smoky roasted tomato soup—just a drizzle of cream for a little gloss and softness, plus fresh basil leaves chopped roughly for that herbaceous pop. Fresh cracked black pepper sprinkled on top is a nice finishing touch, too. It’s these little extras that take the soup from delicious to downright irresistible.

Side Dishes

Grilled cheese sandwiches are my number one companion for this soup, hands down. The crispy buttery bread with melty cheese is pure comfort food heaven when dipped into smoky tomato goodness. When I’m feeling fancy, I make homemade garlic bread or serve it alongside a crisp green salad for a lighter, fresher option.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls—just hollowed out round loaves. Not only does it look impressive, but the bread soaks up every last bit of smoky soup, making it a tasty edible bowl! I’ve also garnished with a swirl of basil pesto for a vibrant color boost and a bright flavor lift that guests love.

Make Ahead and Storage

Storing Leftovers

My top tip for storing this Smoky Roasted Tomato Soup Recipe is to let it cool completely before transferring it to an airtight container. In the fridge, it keeps beautifully for up to 4 days, so you can enjoy it multiple times without any loss of flavor.

Freezing

I’ve had great luck freezing this soup in portions—just leave out the cream if you plan to freeze, then stir it in fresh when reheating. Soup freezes well for up to 3 months and defrosts quickly in the fridge overnight. It’s a lifesaver for busy days when you want a homemade meal without the fuss.

Reheating

To reheat, I gently warm the soup in a pot over low heat, stirring often to prevent scorching. If it’s a little thick after chilling, just add a splash of vegetable stock or water to loosen it up. Don’t forget to stir in cream or butter at the end to bring back that lovely silky texture.

FAQs

Final Thoughts

Making this Smoky Roasted Tomato Soup Recipe was a game-changer in my kitchen. I love how it’s elevated yet straightforward enough to whip up anytime. It’s perfect for nourishing yourself on busy days or impressing company with minimal effort. The smoky depth melded with the natural sweetness of roasted tomatoes is absolutely irresistible. I’m excited for you to make it and taste that little bit of magic for yourself—grab some crusty bread or, better yet, grilled cheese, and get ready to cozy up with a bowl of pure comfort.

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