Roasted Tomato Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
8 cups
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Calories
121 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Roasted Tomato Soup Recipe
Description
The Roasted Tomato Soup Recipe starts by roasting fresh tomatoes and red bell peppers until their skins char, then peeling the skins off before chopping. The roasted vegetables, combined with sautéed onion, garlic, and optional hot peppers, are simmered with chicken or vegetable stock, smoked paprika, salt, and chili flakes. After simmering, the mixture is blended until smooth, then enriched with heavy cream for a velvety finish.
The roasting imparts a smoky depth and slight sweetness to the soup, while the smoked paprika and chili flakes add layers of warm spice. The inclusion of hot peppers contributes a subtle heat that can be adjusted to taste. The creamy addition balances the smoked and spicy notes, resulting in a rich and well-rounded flavor profile.
This soup can be served with fresh basil, cherry tomatoes, or extra chili flakes as garnish to enhance its aroma and presentation. Making about eight cups, it is suitable for sharing or leftovers. The soup reheats well and provides a comforting option for chilly days or as a starter for a meal.
Although optional, the choice of using Mexican crema or a mix of sour cream and milk allows adjusting creaminess and slight tang. The preparation includes important steps like peeling charred skins and simmering for flavor melding to develop a refined texture and taste.
Ingredients
- 3 pounds tomato stems removed, sliced in half, fresh
- 2 bell pepper stemmed, seeded, sliced in half lengthwise (~12 ounces total, red
- 1 tablespoon olive oil + more as needed
- 1 onion chopped, large
- 1 garlic peeled and chopped, large bulb
- 1-2 hot peppers optional - I used 2 devil’s tongue peppers, but see my NOTES section on this, to taste
- 2 cups chicken stock or vegetable stock
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon chili flakes spicy
- ½ cup heavy cream (use Mexican Crema or sour cream mixed with a bit of milk for a lighter version)
- basil fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, for serving
- cherry tomato
- chili flakes
- olive oil
Instructions
- Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
- Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
- While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
- Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
- Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
- Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
- Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
- Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
- Return the soup to the pot. Stir in the heavy cream and heat slightly through.
- Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.
Notes
- This recipe yields about 8 cups of soup, ideal for multiple servings or storing leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 547mg | 23% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3251IU | 65% |
| Vitamin C | 71mg | 79% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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