Uploaded May 2024 | Updated September 2026, 2 weeks ago
Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/smoky-roasted-tomato-soup
This is a roasted tomato soup that's really great even if your tomatoes aren't perfectly ripe and bursting with sweet juices. So imagine how spectacular it is if they are!! Roasting is the trick - it brings out the natural sweetness and enhances the flavour of the tomatoes. Then all you need to do is blend it up with sautéed onion and garlic with a little vegetable stock!
I like to add a little hint of smoky flavour with smoked paprika and by taking the tomatoes a little further in the oven, for charred edges. Just gives it a little something extra!
Bonus: Super healthy at only 240 calories per serving, fridge 5 days, freezer 3 months.
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SMOKY ROASTED TOMATO SOUP
Serves 5 | 240 calories
SMOKY ROASTED TOMATOES – toss on tray:
1.5kg/ 3 lb tomatoes, halved, cut a “V” out of the top to remove the core
5 garlic cloves, NOT peeled
2 tbsp olive oil
1 1/2 tsp smoked paprika, optional
1 tsp cooking salt / kosher salt
1/4 tsp black pepper
SOUP:
1 tbsp olive oil
2 garlic cloves, finely minced
1 onion, diced
1 litre (4 cups) vegetable stock/broth, low sodium
1/2 tsp+ white sugar, only if needed
1/2 cup cream, optional, plus extra for drizzling (sub 30g/2tbsp butter,)
1/4 cup roughly chopped fresh basil leaves, NOT CRITICAL*
1. Roast tomatoes and garlic 40 – 45 min at 220°C/425°F (200°C) until there’s a bit of charred edges. Remove garlic cloves from the tray.
2. Saute garlic and onion in a little oil in a large pot over medium high for a few min until translucent. Add tomatoes, squeeze garlic flesh out, add stock. Blitz until smooth (or do this in blender/food processor). Taste – if tart, add sugar. Simmer 10 min. Stir in cream, serve with drizzle of extra cream and sprinkle of basil!
* Don’t go and buy a bunch just for this recipe (unless making for company)
Recipe ⬇️⬇️⬇️ or PRINT: recipetineats.com/smoky-roasted-tomato-soup
This is a roasted tomato soup that's really great even if your tomatoes aren't perfectly ripe and bursting with sweet juices. So imagine how spectacular it is if they are!! Roasting is the trick - it brings out the natural sweetness and enhances the flavour of the tomatoes. Then all you need to do is blend it up with sautéed onion and garlic with a little vegetable stock!
I like to add a little hint of smoky flavour with smoked paprika and by taking the tomatoes a little further in the oven, for charred edges. Just gives it a little something extra!
Bonus: Super healthy at only 240 calories per serving, fridge 5 days, freezer 3 months.
–––––––––-
SMOKY ROASTED TOMATO SOUP
Serves 5 | 240 calories
SMOKY ROASTED TOMATOES – toss on tray:
1.5kg/ 3 lb tomatoes, halved, cut a “V” out of the top to remove the core
5 garlic cloves, NOT peeled
2 tbsp olive oil
1 1/2 tsp smoked paprika, optional
1 tsp cooking salt / kosher salt
1/4 tsp black pepper
SOUP:
1 tbsp olive oil
2 garlic cloves, finely minced
1 onion, diced
1 litre (4 cups) vegetable stock/broth, low sodium
1/2 tsp+ white sugar, only if needed
1/2 cup cream, optional, plus extra for drizzling (sub 30g/2tbsp butter,)
1/4 cup roughly chopped fresh basil leaves, NOT CRITICAL*
1. Roast tomatoes and garlic 40 – 45 min at 220°C/425°F (200°C) until there’s a bit of charred edges. Remove garlic cloves from the tray.
2. Saute garlic and onion in a little oil in a large pot over medium high for a few min until translucent. Add tomatoes, squeeze garlic flesh out, add stock. Blitz until smooth (or do this in blender/food processor). Taste – if tart, add sugar. Simmer 10 min. Stir in cream, serve with drizzle of extra cream and sprinkle of basil!
* Don’t go and buy a bunch just for this recipe (unless making for company)
