Smoky Roasted Tomato Soup (Print Version)
Smoky tomatoes roasted with garlic and blended silky smooth, finished with cream and fresh basil.
# Ingredients:
→ Roasting
01 -
1.5 kg tomatoes, halved
02 -
5 garlic cloves, unpeeled
03 -
2 tablespoons olive oil
04 -
1.5 teaspoons smoked paprika
05 -
1 teaspoon salt
06 -
0.25 teaspoon black pepper
→ Soup Base
07 -
1 tablespoon olive oil
08 -
2 garlic cloves, minced
09 -
1 onion, diced
10 -
1 liter vegetable stock
11 -
120 ml cream
12 -
15 g fresh basil leaves, roughly chopped
# Instructions:
01 -
Preheat oven to 220°C.
02 -
On a baking tray, combine halved tomatoes and unpeeled garlic with 2 tablespoons olive oil, smoked paprika, salt, and black pepper. Arrange cut-side up and roast for 40–45 minutes until softened and lightly charred.
03 -
In a large pot, heat 1 tablespoon olive oil over medium-high heat. Sauté minced garlic and diced onion until translucent.
04 -
Add roasted tomatoes and squeeze the roasted garlic cloves from their skins into the pot, discarding skins. Pour in vegetable stock and purée the mixture with a stick blender until smooth.
05 -
Simmer the puréed soup for 10 minutes. Stir in cream and heat gently until warmed through.
06 -
Ladle soup into bowls and garnish with roughly chopped basil.
# Notes:
01 -
For a dairy-free version, substitute cream with coconut cream or omit entirely.
02 -
Charred tomato skins contribute depth and smoky flavor.