There’s something undeniably cozy about a bowl of homemade tomato soup. But this Smoky Roasted Tomato Soup takes comfort food to the next level! Imagine fire-roasted tomatoes blended into a velvety, rich soup with hints of smokiness, garlic, and a touch of spice. It’s the perfect balance of deep, bold flavors with a creamy, satisfying finish.
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Trust me, once you taste this, you’ll never go back to store-bought tomato soup again. Whether you’re curled up with a book, making an easy weeknight dinner, or impressing guests with a gourmet-style meal, this soup is a guaranteed winner!
Why You’ll Love This Recipe
- Incredibly Flavorful: Roasting the tomatoes brings out their natural sweetness and adds a rich depth of flavor.
- Healthy & Nourishing: Made with wholesome ingredients, this soup is packed with vitamins and antioxidants.
- Quick & Easy: Simple steps and minimal prep time make this an effortless recipe.
- Smoky & Cozy: A touch of smoked paprika gives it that irresistible smoky warmth.
- Perfect for Meal Prep: Stores well and tastes even better the next day!
Ingredients in Smoky Roasted Tomato Soup
This soup is all about simple, bold flavors coming together beautifully. Here’s what you need:
- Fresh Tomatoes: Roasting them brings out a deep, caramelized sweetness. Roma or vine-ripened tomatoes work best.
- Garlic: Adds a warm, savory depth to the soup.
- Onion: Enhances the soup’s natural sweetness and richness.
- Olive Oil: Helps the tomatoes roast to perfection.
- Vegetable Broth: Creates a smooth, flavorful base. Use homemade or store-bought.
- Smoked Paprika: The secret ingredient for that delicious, smoky depth.
- Red Pepper Flakes: Optional, but a pinch adds a gentle heat.
- Fresh Basil: Brightens up the flavors with a touch of freshness.
- Heavy Cream or Coconut Milk: For a silky, creamy finish.
- Salt & Pepper: Essential for balancing flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started on this comforting, smoky soup!
Roast the Tomatoes: Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, add garlic cloves, and season with salt and pepper. Roast for 25-30 minutes until soft and slightly charred.
Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and cook until softened and fragrant, about 5 minutes.
Blend the Soup: Transfer the roasted tomatoes and garlic to the pot. Pour in the vegetable broth, smoked paprika, and red pepper flakes. Use an immersion blender to blend until smooth, or transfer to a regular blender in batches.
Simmer to Perfection: Bring the soup to a gentle simmer for 10 minutes, allowing the flavors to meld beautifully.
Add the Creaminess: Stir in the heavy cream or coconut milk for a silky texture. Taste and adjust seasoning as needed.
Serve and Enjoy: Ladle the soup into bowls, garnish with fresh basil, and serve warm with crusty bread or grilled cheese.
How to Serve Smoky Roasted Tomato Soup
- With a Grilled Cheese: The ultimate comfort combo! Pair with a crispy, melty sandwich for dipping.
- Topped with Croutons: Adds a delicious crunch to each bite.
- With a Drizzle of Olive Oil: A finishing touch for extra richness.
- Paired with a Side Salad: A light green salad balances out the flavors.
Additional Tips
- For Extra Smokiness: Add a touch of liquid smoke or fire-roast the tomatoes over an open flame.
- Make it Vegan: Use coconut milk instead of cream and ensure the broth is plant-based.
- Freeze for Later: Store in an airtight container and freeze for up to 3 months.
- Enhance the Flavor: A splash of balsamic vinegar can add a nice depth of acidity.
FAQ Section
Q1: Can I use canned tomatoes instead of fresh?
A1: Yes! Use fire-roasted canned tomatoes for a similar smoky flavor.
Q2: Can I make this soup ahead of time?
A2: Absolutely! It tastes even better the next day as the flavors develop.
Q3: What’s the best way to store leftovers?
A3: Keep in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this soup?
A4: Yes! Let it cool completely, then freeze in a sealed container.
Q5: How do I reheat the soup?
A5: Warm it on the stovetop over low heat, stirring occasionally.
Q6: Can I make this spicy?
A6: Definitely! Add more red pepper flakes or a dash of hot sauce.
Q7: Can I add protein?
A7: Yes! Shredded chicken or crispy chickpeas make great additions.
Q8: What other herbs can I use?
A8: Thyme, oregano, or rosemary all work beautifully.
Q9: Can I skip the cream?
A9: Yes! The soup is delicious even without it—just a bit less creamy.
Q10: How do I make it thicker?
A10: Simmer it longer or blend in a handful of cooked potatoes.
Final Thoughts
This Smoky Roasted Tomato Soup is everything you love about a classic tomato soup—only better! The deep, fire-roasted flavors, the cozy smokiness, and the creamy texture make this an irresistible dish that you’ll want to make on repeat. Give it a try and let me know how you like it!
Print
Smoky Roasted Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Western
- Diet: Vegetarian
Description
This smoky roasted tomato soup is rich, velvety, and bursting with deep roasted flavors. Smoked paprika adds a subtle smokiness, while roasting the tomatoes enhances their natural sweetness—even if they’re out of season! Simple, healthy, and incredibly satisfying, especially when paired with crispy grilled cheese for dipping.
Ingredients
Smoky Roasted Tomatoes:
- 1.5kg (3 lb) tomatoes, halved, cored
- 5 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika (optional)
- 1 tsp kosher salt
- 1/4 tsp black pepper
Soup Base:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 4 cups (1 liter) vegetable broth (low sodium)
- 1/2 tsp white sugar (only if needed)
- 1/2 cup cream (or 2 tbsp butter, optional)
- 1/4 cup fresh basil, chopped (optional)
For Serving:
- Grilled cheese (recommended)
- Extra cream, for drizzling
Instructions
1. Roast the Tomatoes:
- Preheat oven to 220°C (425°F) (200°C fan-forced).
- Place halved tomatoes and unpeeled garlic cloves on a baking tray.
- Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss well, pressing the cut side of the tomatoes into the oil to coat.
- Arrange cut side up and roast for 40-45 minutes, until charred on the edges.
2. Cook the Soup:
- Heat 1 tbsp olive oil in a large pot over medium-high heat.
- Sauté garlic and onion for 3 minutes, until soft.
- Remove garlic cloves from the baking tray.
- Scrape roasted tomatoes (with juices) into the pot.
- Squeeze roasted garlic out of its skin and add to the pot.
- Pour in vegetable broth.
3. Blend & Simmer:
- Blend until smooth using a stick blender (or transfer to a food processor).
- Bring to a gentle simmer, reduce heat to medium, and cook for 10 minutes.
- Stir in cream (or butter), taste, and adjust seasoning.
4. Serve & Enjoy:
- Ladle into bowls, drizzle with extra cream, and sprinkle with fresh basil.
- Serve hot with grilled cheese for dipping!
Notes
- Tomato Choice: Use ripe Roma, vine-ripened, or heirloom tomatoes for best results.
- No Cream? Substitute with butter or leave it out for a lighter version.
- Make Ahead: Soup keeps well in the fridge for 4 days or freeze for 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 8g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg