Smoky Roasted Tomato Soup
A rich and smoky tomato soup made with roasted tomatoes, garlic, and smoked paprika.
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.
Notes
Nutrition: Carbohydrates: 20g; Protein: 4g; Fat: 8g; Saturated fat: 1g; Fiber: 5g; Sodium: 400mg