Smoky Roasted Tomato Soup

Smoky Roasted Tomato Soup is all about deep, comforting flavor you can coax from simple ingredients. Roasting the tomatoes takes them from tangy to sweet and smoky, with just the right background of garlic and herbs, making this the kind of soup you crave as soon as cool weather rolls in. I love ladling big bowls alongside warm crusty bread on rainy nights.

I first created this on a chilly Sunday with sad-looking tomatoes and was shocked by the richness—now it is my secret for impressing guests with almost no effort.

Ingredients

• Ripe tomatoes: Select the ripest, juiciest tomatoes for the sweetest flavor. Roasting concentrates their taste so even average tomatoes become stars.
• Unpeeled garlic cloves: Roasting them in their skins keeps them sweet and mellow. Look for plump and firm cloves without sprouting.
• Olive oil: Helps everything caramelize and adds richness. Use extra-virgin for the best taste.
• Smoked paprika: This is the special touch bringing a woodsy depth. Spanish smoked paprika has an especially wonderful aroma.
• Salt and black pepper: Essential for balancing and deepening all that tomato flavor. Freshly ground black pepper is worth it.
• Onion: Sweetness and body for the soup. Choose yellow or white onion with a firm feel.
• Vegetable stock: Lifts the soup to the right consistency and infuses even more savory notes. Opt for low-sodium so you control seasoning.
• Cream: Brings a luxurious finish. Use heavy cream or full-fat for silkiness.
• Fresh basil leaves: Torn basil adds a fragrant lift at the end for a burst of color and freshness. Pick leaves that are vibrant and not bruised.

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to a high heat so the tomatoes will caramelize quickly on the outside but stay juicy inside. Arrange tomato halves and unpeeled garlic evenly on a baking tray. They should fit in a single layer for even roasting.

Roast for Depth:

Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss to coat and lay cut-side up. Roast for about forty-five minutes until deeply charred, tender, and aromatic. The kitchen will smell incredible when they are ready.

Start the Flavor Base:

While the vegetables roast, heat olive oil in your biggest soup pot over medium-high. Add diced onion and minced garlic. Let them cook slowly and patiently, stirring often so they turn golden and translucent. The longer they sweat, the sweeter they become.

Combine and Simmer:

Tip in the roasted tomatoes and squeeze out the roasted garlic. Discard papery skins. Pour in the vegetable stock and stir. Let everything bubble away together for ten minutes so flavors really meld.

Blend to Smooth:

Take an immersion blender and blitz the mixture until perfectly smooth. Watch for any splashes as you blend for a creamy orange-red color and silky texture.

Finish with Cream:

Lower the heat and pour in your cream. Stir gently until fully incorporated, giving the soup its final lush consistency.

Garnish and Serve:

Ladle into bowls and top with fresh chopped basil. Serve immediately with your favorite bread for dipping.

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One of my favorite parts is squeezing roasted garlic out of their skins warm from the oven. It brings a sweet nutty aroma that always reminds me of winter nights around our kitchen table. My kids love helping with this step.

Storage Tips

This soup keeps very well in the refrigerator, covered, for up to five days. If you want to freeze it, let the soup cool completely, then pour into freezer containers or bags and freeze for up to three months. For the best texture, I recommend stirring in the cream after reheating.

Ingredient Substitutions

If tomatoes are out of season, canned whole tomatoes work fine; just drain them before roasting. For a lighter version, use milk or coconut milk instead of cream. If you love spice, a pinch of red pepper flakes can be roasted with the tomatoes.

Serving Suggestions

Serve the soup steaming hot topped with extra basil or a swirl of cream. Sourdough toast or grilled cheese make it a full comforting meal. For a special touch, sprinkle with crumbled feta or herbed croutons.

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This smoky roasted tomato soup is your new cool-weather favorite. Dive into the cozy bowl and savor every spoonful!

Frequently Asked Questions

→ How do I achieve a smoky flavor in the soup?

Roasting tomatoes with smoked paprika and garlic at high heat imparts a distinct smoky depth. The char on the tomato skins enhances complexity without overpowering the freshness.

→ Can this soup be made vegan?

Yes, simply substitute a plant-based cream or coconut milk for the dairy cream, and check that your vegetable stock is vegan-friendly.

→ What tomatoes are best for roasting?

Use ripe, firm tomatoes such as roma, plum, or vine tomatoes for optimal roasting and deep, concentrated flavor.

→ How smooth should the texture be?

Blend the soup until completely smooth using a stick blender for a silky finish, or leave it slightly chunky if preferred.

→ What can I use to garnish the soup?

Fresh basil leaves add brightness. For extra flavor, drizzle with olive oil or sprinkle with croutons just before serving.