Smoky roasted tomato soup

Smoky Roasted Tomato Soup is comfort in a bowl. This recipe elevates the classic tomato soup by roasting the tomatoes until they’re caramelized and smoky. The result is a deep, rich flavor that’s enhanced by garlic, onions, and a touch of smoked paprika. This soup is perfect for chilly days when you need something warm and satisfying. Pair it with a grilled cheese sandwich, and you’ve got a meal that’s both nostalgic and utterly delicious.

Smoky Roasted Tomato Soup

A rich and smoky tomato soup made with roasted tomatoes, garlic, and smoked paprika.

Course Soup

Cuisine American

Keyword diabetes friendly

Prep Time 10

Cook Time 45

Total Time 55

Servings 4

Calories 150kcal

Ingredients

1 kg tomatoes halved
1 onion quartered
4 garlic cloves
2 tbsp olive oil
1 tsp smoked paprika
4 cups vegetable broth
Salt and pepper to taste
Fresh basil for garnish

Instructions

Preheat oven to 200°C (400°F).
Toss tomatoes, onion, smoked paprika and garlic in olive oil. Place on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is golden and fragrant. Roasting intensifies the flavors and adds a rich smokiness to the soup.
Remove the roasted vegetables from the oven and allow them to cool slightly. Transfer the vegetables to a blender or food processor, including any juices from the baking sheet. Add about half of the vegetable broth and blend until smooth.
Pour the blended mixture into a large pot or Dutch oven over medium heat. Add the remaining vegetable broth and bring the soup to a simmer. Simmer for 10-15 minutes to allow the flavors to meld.
Season with salt and pepper, and garnish with fresh basil. Serve hot with crusty bread on the side for dipping.