Description
This smoky roasted tomato soup brings together the rich, caramelized sweetness of oven-roasted tomatoes with a gentle smoky hint of paprika, garlic, and comforting cream. Perfectly balanced with aromatic basil and served best alongside a classic grilled cheese sandwich, this soup delivers hearty and homely flavors ideal for any season.
Ingredients
Scale
Smoky Roasted Tomatoes
- 1.5kg/3 lb tomatoes, halved, with cores removed by cutting a “V”
- 5 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika (optional)
- 1 tsp kosher or cooking 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 or broth
- 1/2 tsp white sugar + extra if needed
- 1/2 cup cream (optional) or 30g (2 tbsp) butter as substitute
- 1/4 cup roughly chopped fresh basil leaves (optional)
For Serving
- Grilled cheese sandwich
Instructions
- Preheat the Oven: Set your oven to 220°C/425°F (200°C fan-forced) to prepare for roasting the tomatoes.
- Toss & Squidge Tomatoes: On a baking tray, place the halved tomatoes cut side up along with unpeeled garlic cloves. Drizzle with olive oil, sprinkle smoked paprika, salt, and pepper. Toss everything together, pressing the cut face of the tomatoes into the oil to thoroughly coat.
- Roast: Roast the tomatoes and garlic in the preheated oven for 40 to 45 minutes, or until the tomatoes develop some charring, bringing out a smoky richness.
- Sauté Aromatics: Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add minced garlic and diced onion and sauté until the onion is translucent, about 3 minutes.
- Add Roasted Tomatoes: Remove the garlic cloves from the tray and squeeze their softened flesh into the pot. Scrape all the roasted tomatoes and their juices into the pot with the sautéed aromatics.
- Add Stock and Blend: Pour in the vegetable stock. Use a stick blender (or regular blender/food processor) to blend everything until the soup is smooth and creamy.
- Simmer the Soup: Bring the blended soup to a gentle simmer over medium heat, then lower the heat and let it simmer for 10 minutes to develop flavors.
- Finish with Cream: Stir in the cream or butter to add richness and a smooth mouthfeel to the soup.
- Serve: Ladle the soup into bowls, drizzle with extra cream, and garnish with fresh basil. Serve with grilled cheese sandwiches for a comforting meal.
Notes
- Tomatoes: Use regular red tomatoes, not cherry varieties, for optimal roasting and flavor.
- Smoked Paprika: Adds a warm smoky depth. Omit if you don’t have smoked paprika rather than substituting with regular paprika.
- Sugar: Optional, used to balance acidity if tomatoes are underripe or sour. Start with ½ tsp and adjust as needed.
- Cream: Adds creaminess and body without making the soup too rich; butter can be used as a substitute.
- Basil: This is optional and not critical; the soup tastes great without it. Use fresh basil if available for extra brightness.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (about 250ml)
- Calories: 170
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
