Smoky Roasted Tomato Soup Recipe
A comforting blend of charred sweetness and gentle smokiness, this Smoky Roasted Tomato Soup transforms humble ingredients into something truly memorable. The slow roasting draws out the natural sugars in the tomatoes while smoked paprika adds a deep, earthy aroma. Finished with a touch of cream and basil, it’s a velvety, soul-warming soup that tastes like coziness in a bowl.
Ingredient Breakdown
The foundation of this soup lies in ripe, juicy tomatoes—firm yet sweet, bursting with freshness. When roasted at high heat, they develop a rich caramelization that deepens their flavor and balances their acidity. Smoked paprika gives the soup its signature smoky character, offering a subtle hint of warmth without overpowering the natural taste of the tomatoes. Roasted garlic adds sweetness and body, melting seamlessly into the broth to create a velvety texture.
A splash of cream or a small knob of butter gives the soup a luscious smoothness, turning each spoonful into a silky delight. Basil provides a fragrant lift, infusing the dish with herbal freshness. Even the simplest garnish can enhance the experience—whether it’s a drizzle of cream, a scattering of chopped basil, or a golden, buttery grilled cheese on the side to soak up every last drop.
Step-by-Step Preparation Guide
To achieve the perfect roasted flavor, start by selecting plump, ripe tomatoes. Slice them in half, remove the cores, and coat them with olive oil, smoked paprika, salt, and pepper. Place them cut side up on a baking tray alongside unpeeled garlic cloves. This ensures the tomatoes caramelize without drying out, and the garlic roasts gently, turning soft and sweet.
Roast at a high temperature until the tomatoes are slightly charred and blistered, releasing a deep, smoky aroma. The high heat intensifies their natural sugars, producing a rich, savory-sweet base for the soup.
In a large pot, sauté diced onions and minced garlic in olive oil until fragrant and translucent. This step lays down a foundation of flavor that complements the roasted vegetables. Add the roasted tomatoes and the soft garlic pulp, then pour in vegetable stock to bring everything together.
Blend the mixture using an immersion blender until smooth and creamy. For a rustic texture, pulse it briefly, or blend longer for a silken consistency. Let the soup simmer gently for about 10 minutes so the flavors meld beautifully. Finally, stir in cream or butter for richness and balance. Taste and adjust seasoning with salt, pepper, and a pinch of sugar if the tomatoes lean too acidic.
Once ready, ladle the soup into bowls, drizzle a ribbon of cream on top, and garnish with basil. The aroma of roasted garlic, smoky paprika, and basil will fill the air, inviting you to dig in with a warm, crispy grilled cheese sandwich.
Recipe Tips & Frequently Asked Questions
Choosing the right type of tomatoes for peak flavor and balance:
Opt for ripe, meaty varieties like Roma or plum tomatoes. They roast well and produce a naturally sweet flavor.
Tips to achieve a smoky depth even without smoked paprika:
Add a few drops of liquid smoke or char one of the tomatoes directly over an open flame before roasting.
How to control the consistency—from chunky rustic to silky smooth:
For a more textured soup, blend lightly and leave small pieces of tomato. For a restaurant-style smooth finish, strain the soup through a fine sieve after blending.
Tricks for enhancing sweetness naturally without relying on added sugar:
A pinch of salt draws out natural sweetness, or add a few roasted carrots or red peppers for subtle sweetness.
Make-ahead and storage advice for batch cooking or freezing:
This soup keeps beautifully in the fridge for up to 4 days or can be frozen for 3 months. Reheat gently on the stove, adding a splash of stock or cream to restore its silky texture.
Can this soup be made vegan or dairy-free?
Yes—omit the cream and use olive oil or coconut milk for a rich, plant-based variation.
What’s the best way to store and reheat leftovers?
Store in airtight containers, and reheat over medium heat while stirring gently. Avoid boiling after adding cream.
Can I use canned tomatoes instead of fresh ones?
Yes, though fresh tomatoes offer the best flavor. Use two 400 g cans of good-quality whole peeled tomatoes and roast them briefly before blending.
How do I make the soup thicker or thinner?
Simmer longer for a thicker texture, or add extra stock for a lighter, broth-like consistency.
Can it be frozen, and how long will it last?
Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Creative Variations
This recipe welcomes endless creativity. Add roasted red peppers or carrots for extra sweetness and body. For a spicier edge, sprinkle in a pinch of cayenne or chili flakes. Coconut milk can replace cream for a dairy-free version with tropical undertones, while stirring in cooked pasta or white beans transforms it into a hearty meal. Each variation keeps the essence of the soup intact while tailoring it to your taste and occasion.
What to Serve With This Recipe
Few pairings are as satisfying as a hot bowl of tomato soup and a crispy grilled cheese sandwich. The buttery crunch of the bread complements the velvety texture of the soup perfectly. You can also serve it with crusty artisan bread, garlic toast, or warm pita for dipping.
For a lighter pairing, serve alongside a fresh green salad dressed with balsamic vinaigrette or roasted vegetable skewers. To balance the smokiness, pair it with a cool beverage like sparkling water with lemon, an herbal iced tea, or a glass of crisp white wine such as Sauvignon Blanc. This soup also makes a sophisticated starter for dinner parties or a cozy lunch option on a rainy day.
Smoky Roasted Tomato Soup is the ultimate expression of comfort and simplicity—a dish that transforms basic pantry staples into a rich, velvety meal full of warmth and character. With every spoonful, you taste the sweetness of roasted tomatoes, the gentle smokiness of paprika, and the creamy finish of basil and cream. Whether enjoyed with classic grilled cheese or served as an elegant appetizer, it’s a timeless recipe that brings flavor, texture, and comfort to your table.
Ingredients
Soup:
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, minced
1 litre (4 cups) low-sodium vegetable stock or broth (homemade if possible)
1/2 tsp or more white sugar, if needed to balance acidity
1/2 cup cream (optional), plus extra for drizzling (or substitute 30 g / 2 tbsp butter)
1/4 cup fresh basil leaves, roughly chopped (optional but recommended)
Smoky Roasted Tomatoes:
1.5 kg (3 lbs) ripe tomatoes, halved and cored (cut a small “V” to remove the top)
5 garlic cloves, unpeeled
2 tbsp olive oil
1 1/2 tsp smoked paprika (optional, for added depth)
1 tsp kosher or cooking salt
1/4 tsp black pepper
For Serving (optional):
Grilled cheese sandwiches
Instructions
Roast the Tomatoes
Preheat the oven to 220°C (425°F), or 200°C (fan-forced). Line a large baking tray with parchment paper for easy cleanup. Arrange the halved tomatoes and unpeeled garlic cloves on the tray. Drizzle with olive oil and sprinkle with smoked paprika, salt, and black pepper. Use your hands or tongs to toss everything together, ensuring each tomato—especially the cut side—is well coated with oil and seasoning. Arrange them cut side up for even roasting.
Place the tray in the oven and roast for 40–45 minutes, or until the tomatoes are lightly charred around the edges and caramelized on the surface. This deep roasting intensifies their sweetness and infuses a subtle smokiness.
Prepare the Soup
In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion turns translucent and aromatic.
Once the tomatoes are roasted, remove the tray from the oven. Separate the garlic cloves from their skins, squeezing the roasted flesh into the pot. Transfer all roasted tomatoes along with their flavorful juices into the pot. Pour in the vegetable stock and stir well to combine.
Using a stick blender, puree the mixture until smooth and creamy. If using a regular blender, work in batches and return the soup to the pot afterward. Bring the soup to a gentle simmer, then reduce the heat to medium and let it cook for 10 minutes to develop a deeper flavor.
Stir in the cream (or butter) for added richness, and season to taste with salt, pepper, and a touch of sugar if the tomatoes are too acidic. The result should be velvety and balanced, with a smoky sweetness that lingers.
Ladle the soup into bowls, drizzle a swirl of cream on top, and scatter with fresh basil leaves. Serve immediately with a side of golden, crispy grilled cheese for the ultimate comfort meal.
Smoky Roasted Tomato Soup Recipe
Ingredients
Soup:
- 1 tbsp olive oil
- 1 onion finely diced
- 2 garlic cloves minced
- 1 litre 4 cups low-sodium vegetable stock or broth (homemade if possible)
- 1/2 tsp or more white sugar if needed to balance acidity
- 1/2 cup cream optional, plus extra for drizzling (or substitute 30 g / 2 tbsp butter)
- 1/4 cup fresh basil leaves roughly chopped (optional but recommended)
Smoky Roasted Tomatoes:
- 1.5 kg 3 lbs ripe tomatoes, halved and cored (cut a small “V” to remove the top)
- 5 garlic cloves unpeeled
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika optional, for added depth
- 1 tsp kosher or cooking salt
- 1/4 tsp black pepper
For Serving (optional):
- Grilled cheese sandwiches
Instructions
Roast the Tomatoes
- Preheat the oven to 220°C (425°F), or 200°C (fan-forced). Line a large baking tray with parchment paper for easy cleanup. Arrange the halved tomatoes and unpeeled garlic cloves on the tray. Drizzle with olive oil and sprinkle with smoked paprika, salt, and black pepper. Use your hands or tongs to toss everything together, ensuring each tomato—especially the cut side—is well coated with oil and seasoning. Arrange them cut side up for even roasting.
- Place the tray in the oven and roast for 40–45 minutes, or until the tomatoes are lightly charred around the edges and caramelized on the surface. This deep roasting intensifies their sweetness and infuses a subtle smokiness.
Prepare the Soup
- In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion turns translucent and aromatic.
- Once the tomatoes are roasted, remove the tray from the oven. Separate the garlic cloves from their skins, squeezing the roasted flesh into the pot. Transfer all roasted tomatoes along with their flavorful juices into the pot. Pour in the vegetable stock and stir well to combine.
- Using a stick blender, puree the mixture until smooth and creamy. If using a regular blender, work in batches and return the soup to the pot afterward. Bring the soup to a gentle simmer, then reduce the heat to medium and let it cook for 10 minutes to develop a deeper flavor.
- Stir in the cream (or butter) for added richness, and season to taste with salt, pepper, and a touch of sugar if the tomatoes are too acidic. The result should be velvety and balanced, with a smoky sweetness that lingers.
- Ladle the soup into bowls, drizzle a swirl of cream on top, and scatter with fresh basil leaves. Serve immediately with a side of golden, crispy grilled cheese for the ultimate comfort meal.