Roasted Tomato Soup

Roasted Tomato Soup made with fresh tomatoes, garlic, and smoked paprika for a rich, flavorful taste. This easy homemade soup features roasted tomatoes blended with vegetable broth and fresh basil, perfect for cozy meals and healthy eating. Serve with optional toppings like Parmesan, cream, or croutons for added texture and flavor.

Ingredients

• 3 1/2 pounds ripe tomatoes (small to medium size)
• 3 tablespoons olive oil, divided
• Fine sea salt and freshly cracked black pepper, to taste
• 1 large white or yellow onion, diced
• 5 cloves garlic, minced
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 2 1/2 cups vegetable broth
• 1/2 cup loosely packed fresh basil leaves
• Optional toppings: freshly grated Parmesan, drizzle of heavy cream or olive oil, croutons, sour cream, or extra fresh basil

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Instructions

Roast the Tomatoes:

1. Preheat the oven to 450°F (232°C).
2. Quarter the tomatoes (or halve if small) and place them cut-side-up on a baking sheet.
3. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper.
4. Roast in the oven for 30 to 40 minutes, or until the tomatoes are softened and slightly caramelized. Remove the baking sheet and place it on a wire rack to cool.

Sauté Onion and Garlic:
5. While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat.
6. Add the diced onion and sauté for about 5 minutes, stirring occasionally until softened.
7. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes. Cook for 2 more minutes, stirring frequently to prevent burning.

Combine Ingredients:
8. Add the vegetable broth, fresh basil leaves, and the roasted tomatoes with their juices to the pot. Stir to combine all ingredients.

Purée the Soup:
9. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a traditional blender and blend until reaching your preferred texture.

Season and Serve:
10. Taste the soup and adjust the seasoning with additional salt, pepper, or smoked paprika as desired.
11. Serve warm with your choice of toppings such as Parmesan, a drizzle of cream or olive oil, croutons, sour cream, or fresh basil.

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Why You’ll Love This Recipe

This roasted tomato soup offers a deep, rich tomato flavor enhanced by smoky paprika and a subtle hint of spice. It’s easy to make with fresh ingredients and perfect for cozy dinners or comforting lunches.

Tips

• Roast tomatoes until they’re slightly caramelized for maximum flavor.
• Use an immersion blender for quick and easy pureeing directly in the pot.
• Adjust the heat level by varying the amount of crushed red pepper flakes.

Variations and Substitutions

• Broth: Swap vegetable broth for chicken broth for a richer base.
• Creamy Version: Stir in coconut milk or heavy cream for a smoother, creamier texture.
• Herbs: Replace basil with thyme or oregano for a different herbal note.

FAQs

Can I make this soup ahead of time?
Yes, it tastes even better the next day. Store it in the refrigerator for up to 3 days or freeze for up to 2 months.

What if I don’t have fresh tomatoes?
Use canned whole peeled tomatoes and roast them briefly for added flavor.

Can I make this soup spicy?
Absolutely! Add more crushed red pepper flakes or a pinch of cayenne for extra heat.

Serving

Serve this roasted tomato soup hot, accompanied by crusty bread or grilled cheese sandwiches for a satisfying meal.

Suggestions

• Garnish with fresh basil and a swirl of olive oil or cream to enhance presentation.
• Add toasted garlic croutons or crispy bacon bits for texture.
• Pair with a light salad to complete a balanced meal.