Description
This easy homemade roasted tomato soup is a comforting and flavorful dish made by roasting fresh Roma tomatoes to enhance their natural sweetness and then blending them into a smooth, creamy soup. With fragrant garlic, smoky paprika, and optional creamy richness, it’s perfect for cozy meals and garnished with fresh basil for a burst of freshness.
Ingredients
Scale
Main Ingredients
- 1 kg fresh tomatoes (preferably Roma, quartered)
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 liter chicken or vegetable broth
- Salt and pepper to taste
Optional Ingredients
- 240 ml heavy cream
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the tomatoes, which will enhance their natural sweetness and flavor.
- Roast Tomatoes: Arrange the quartered tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until the tomatoes are caramelized and tender.
- Sauté Aromatics: While tomatoes roast, heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and smoked paprika, cooking for another minute to release their aromas.
- Combine Ingredients: Add the roasted tomatoes along with their juices into the pot with the sautéed onions and garlic. Pour in the chicken or vegetable broth and stir well to combine.
- Blend the Soup: Use an immersion blender to blend the soup until smooth directly in the pot. If using a standard blender, allow the mixture to cool slightly before blending in batches to avoid splashing.
- Add Cream and Season: Stir in the optional heavy cream to add richness and creaminess to the soup. Adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves for a bright, fresh finish. Serve immediately while warm.
Notes
- Roasting the tomatoes enhances their natural sweetness and depth of flavor.
- Using an immersion blender makes blending easier and minimizes cleanup.
- For a vegan version, use vegetable broth and omit the heavy cream or substitute with coconut milk.
- You can prepare the soup in advance and refrigerate it for up to 3 days or freeze it for longer storage.
- Adjust the amount of smoked paprika to balance smokiness according to taste.
