Description
This Roasted Tomato Soup is a vibrant, comforting dish perfect for any season. Ripe tomatoes are oven-roasted to intensify their natural sweetness, then blended with sautéed onions, garlic, smoked paprika, and fresh basil to create a deeply flavorful, velvety soup. Ideal as a starter or light meal, it can be garnished with freshly grated Parmesan for an extra touch of richness.
Ingredients
Roasted Tomatoes
- 3 1/2 pounds ripe tomatoes (any small- to medium-sized tomatoes)
- 2 tablespoons olive oil
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
Sauté Base
- 1 tablespoon olive oil
- 1 large white or yellow onion, diced
- 5 cloves garlic, minced
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
Soup Base
- 2 1/2 cups vegetable broth
- 1/2 cup loosely-packed fresh basil leaves
Optional Toppings
- Freshly grated Parmesan cheese
Instructions
- Roast the tomatoes. Preheat your oven to 450°F. Quarter the tomatoes (halve if small) and arrange them cut-side-up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Roast in the oven for 30 to 40 minutes until the tomatoes are softened. Once done, transfer the baking sheet to a wire rack to cool slightly.
- Sauté the onion and garlic. While the tomatoes roast, heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally until translucent. Add minced garlic, smoked paprika, and crushed red pepper flakes then cook for another 2 minutes, stirring frequently to release aromas.
- Combine ingredients. Pour in the vegetable broth and add the fresh basil leaves to the stockpot. Then add the roasted tomatoes along with their juices. Stir everything together to blend the flavors.
- Purée the soup. Using a handheld immersion blender, blend the soup directly in the pot to your preferred texture—smooth or slightly chunky. Alternatively, carefully transfer the soup in batches to a traditional blender to purée, then return it to the pot.
- Season the soup. Taste your soup and add additional salt, black pepper, or smoked paprika as needed to enhance the flavor.
- Serve warm. Ladle the hot tomato soup into bowls. Optionally garnish with freshly grated Parmesan cheese for an extra savory note. Enjoy your comforting homemade roasted tomato soup!
Notes
- Use ripe, fresh tomatoes for the best flavor intensity in your soup.
- Adjust the crushed red pepper flakes according to your preferred spice level.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To make the soup vegan, simply omit the Parmesan topping or use a plant-based alternative.
- The smoked paprika adds a subtle smoky depth—do not skip for best results.
- If you don’t have fresh basil, you can substitute with 1 teaspoon dried basil but add it earlier with the onions for proper flavor infusion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
