Smoky Roasted Tomato Soup
Experience the ultimate comfort in a bowl with this Smoky Roasted Tomato Soup. By oven-roasting fresh tomatoes and garlic until they reach caramelized perfection, this recipe achieves a deep, intense sweetness that simple stove-top simmering cannot match. Infused with aromatic smoked paprika for a subtle, woodsy depth, this velvety soup is a sophisticated yet easy-to-prepare meal. Perfect for chilly evenings, it is a vegetarian-friendly staple that transforms humble garden ingredients into a luxurious, soul-warming masterpiece that the whole family will adore.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1.5kg (3 lbs) fresh tomatoes, halved and cored
5 whole garlic cloves, unpeeled
2 tbsp olive oil
1 1/2 tsp smoked paprika
4 cups vegetable stock
1 tsp sea salt
1/2 tsp black pepper
1/4 cup fresh basil leaves, for garnish
Instructions
Preheat your oven to 400°F (200°C).
Place the halved tomatoes and unpeeled garlic cloves on a large baking sheet.
Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper; toss gently to coat.
Roast for 35 to 40 minutes until the tomatoes are soft and slightly charred at the edges.
Remove from the oven, peel the skins off the roasted garlic, and discard the tomato skins if preferred.
Transfer the roasted tomatoes and garlic into a large pot.
Add the vegetable stock to the pot and bring to a gentle simmer over medium heat.
Use an immersion blender to puree the mixture until smooth and creamy.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves.
Notes
For an even creamier texture, you can stir in a splash of heavy cream or coconut milk before blending. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes beautifully for up to 2 months.
Find it online: https://cookingwithramsay.com/smoky-roasted-tomato-soup/