Smoky Roasted Tomato Soup

Name: Smoky Roasted Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lbs fresh tomatoes; 1 large onion, chopped; 4 cloves garlic; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp smoked paprika; 1/2 tsp chipotle powder; 4 cups vegetable broth; 1/2 cup heavy cream; Salt and pepper to taste; 1/4 cup fresh basil leaves, chopped

🕒 Prep: 10 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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Smoky Roasted Tomato Soup is your go-to comfort dish when you're craving something rich and flavorful. With a blend of roasted tomatoes and a hint of smoky spice, this soup is perfect for chilly evenings or whenever you need a warm, satisfying meal.

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Ingredients for Smoky Roasted Tomato Soup

Starting with the base, we have fresh tomatoes which, when roasted, develop a deep sweetness and rich flavor. The large onion adds a subtle sweetness and depth, while the garlic cloves bring a pungent, aromatic kick. We use olive oil to roast these vegetables, enhancing their flavors and helping them caramelize beautifully. Balsamic vinegar adds a touch of acidity, balancing the sweetness. The smoked paprika and chipotle powder introduce a smoky, spicy element that makes this soup stand out. Vegetable broth forms the liquid base, and heavy cream adds a luxurious creaminess. Finally, fresh basil leaves provide a fresh, vibrant finish.

Tips & Tricks

For an extra smoky flavor, try roasting the tomatoes on a grill instead of in the oven.
If you prefer a thinner soup, simply add more vegetable broth until you reach your desired consistency.
For a vegan version, swap the heavy cream with coconut milk or a plant-based cream alternative.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty sourdough bread or a grilled cheese sandwich. You can also top it with croutons or a dollop of sour cream for extra texture and flavor. A sprinkle of extra chopped fresh basil just before serving will elevate the dish with a fresh aroma.

Frequently Asked Questions

Can I use canned tomatoes?: Yes, you can use canned tomatoes. Just make sure to drain them well before roasting.
How long will this soup keep in the fridge?: This soup will stay fresh for up to 4 days in the fridge. Just make sure to store it in an airtight container.
Can I freeze this soup?: Absolutely! Freeze it in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating.

Smoky Roasted Tomato Soup Recipe Walkthrough

First things first, preheat your oven to 400°F. While that's heating up, let's get the tomatoes ready. Cut each of your fresh tomatoes in half and place them cut-side up on a baking sheet. Add the chopped onion and whole garlic cloves around them.

Drizzle everything with olive oil and balsamic vinegar. Go ahead and sprinkle the smoked paprika and chipotle powder over the top. Slide the tray into the oven and let the vegetables roast for about 30 minutes, or until the tomatoes start to caramelize and the edges turn golden.

Once the roasting is done, transfer all those beautifully cooked vegetables into a large pot. Pour in the vegetable broth, then bring the mixture to a gentle simmer on medium heat.

Time to blend! If you have an immersion blender, that's perfect. Blend the soup until it's smooth and creamy. Don't worry if you still have some small chunks — it adds character!

Stir in the heavy cream and season with salt and pepper to taste. Let it warm through, and there you have it — a pot of delicious smoky roasted tomato soup.

Why You'll Love This Recipe

Rich, smoky flavor from roasted tomatoes and spices.
Simple ingredients that come together beautifully.
Perfect for meal prep — it tastes even better the next day.
Easy to customize with your favorite toppings.

Ingredients

2 lbs fresh tomatoes

1 large onion, chopped

4 cloves garlic

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp smoked paprika

1/2 tsp chipotle powder

4 cups vegetable broth

1/2 cup heavy cream

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Step-by-step Instructions

1. Preheat your oven to 400°F.

2. Cut tomatoes in half and place them on a baking sheet with the chopped onion and garlic cloves.

3. Drizzle with olive oil and balsamic vinegar, then sprinkle with smoked paprika and chipotle powder.

4. Roast in the oven for 30 minutes, or until the tomatoes are caramelized.

5. In a large pot, combine roasted vegetables, vegetable broth, and bring to a simmer.

6. Use an immersion blender to blend the soup until smooth.

7. Stir in the heavy cream, and season with salt and pepper to taste.

8. Serve hot, garnished with fresh basil.

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