Smoky Roasted Tomato Soup
User Reviews
5
Smoky Roasted Tomato Soup
Description
The recipe begins by roasting halved tomatoes, unpeeled garlic cloves, olive oil, smoked paprika, salt, and pepper at a high temperature until the tomatoes char lightly and soften. The roasting process concentrates flavors and softens the garlic inside its skins.
After roasting, the garlic cloves are squeezed to release their softened flesh. The tomatoes and garlic juices are blended smoothly with vegetable stock, then simmered briefly to meld flavors. Cream is stirred in at the end to add silkiness without making the soup overly rich. Fresh basil provides a bright herbal note.
This soup can be served warm with a drizzle of cream and basil garnish alongside grilled cheese or crusty bread. The smoked paprika adds a subtle complexity, which can be omitted if preferred. The recipe notes suggest adjusting sugar to balance acidity if tomatoes are underripe.
Stored refrigerated, the soup keeps about 4 days or can be frozen for 3 months. Using regular red tomatoes rather than cherry tomatoes ensures the best texture and flavor.
Ingredients
Smoky roasted tomatoes:
- 1.5kg/ 3 lb tomato halved, cut a "V" out of the top to remove the core (Note 1
- 5 garlic NOT peeled, cloves
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika , optional (Note 2)
- 1 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
Soup:
- 1 tbsp olive oil
- 2 garlic finely minced, cloves
- 1 onion , diced
- 1 litre (4 cups) vegetable stock low sodium (try homemade!, or broth
- 1/2 tsp+ white sugar , only if needed (Note 3)
- 1/2 cup cream , optional, plus extra for drizzling (sub 30g/2tbsp butter, Note 4)
- 1/4 cup basil NOT CRITICAL (Note 5, roughly chopped, fresh leaves
For serving (pictured):
- cheese for grilling
Instructions
Roast tomatoes:
- Preheat the oven to 220°C/425°F (200°C fan-forced).
- Toss & squidge - Place the tomatoes and unpeeled garlic cloves on a tray. Drizzle/sprinkle with the oil, paprika, salt and pepper. Toss to coat, squidging the cut face of the tomato in the oil on the tray to thoroughly coat. Arrange tomatoes cut face up.
- Roast for 40 to 45 minutes or until there is some charring on the tomatoes (see photos).
Soup:
- Sauté - 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.
- Tomatoes - Remove the garlic cloves from the baking tray. Scrape all the tomatoes and juices into the pot. Squeeze garlic flesh into the pot. Add vegetable stock.
- Blitz with a stick blender until smooth (or do this in a food processor or blender).
- Simmer - Bring to a simmer then lower heat to medium and simmer for 10 minutes. Stir in the cream.
- Ladle into bowls, drizzle with cream and garnish with basil. Dunk in grilled cheese and enjoy!
Notes
- Use regular red tomatoes, not cherry tomatoes, for best texture and flavor in roasting.
- Smoked paprika adds warm smoky notes but is optional; omit if unavailable or undesired.
- Add white sugar sparingly if tomatoes taste too sour, adjusting to personal preference.
- Cream enriches the soup’s mouthfeel without making it thick; butter can be a substitute with similar effect.
- Basil is not essential but adds freshness; increase amount when serving to guests.
- Store in the refrigerator for up to 4 days or freeze for 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240cal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 489mg | 20% |
| Potassium | 798mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3146IU | 63% |
| Vitamin C | 44mg | 49% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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