This Smoky Roasted Tomato Soup is the ultimate cozy comfort in a bowl—deeply flavorful, satisfyingly creamy, and just the right amount of smoky. Every spoonful is bursting with the natural sweetness of roasted tomatoes and a whisper of paprika, making it a must-try even for folks who think they’ve outgrown tomato soup!
Why You’ll Love This Recipe
- Irresistibly Smoky Flavor: Smoked paprika and roasted tomatoes turn a classic soup into a soul-warming sensation with rich, complex depths.
- Simple, Fresh Ingredients: Every component plays a starring role, yet the ingredient list stays stress-free and accessible for any weeknight.
- Perfect for Dipping: This soup was made for dunking grilled cheese or a hearty slice of bread, making it a wonderfully nostalgic meal for grownups and kids alike.
- Flexible & Make-Ahead Friendly: It’s easy to adapt for dietary needs and tastes, and leftovers are somehow even better the next day!
Ingredients You’ll Need
The best part about making Smoky Roasted Tomato Soup from scratch is that the ingredients are humble, colorful, and full of character. Each one brings something special—whether it’s bright acidity, natural sweetness, subtle smokiness, or a creamy finish that ties everything together.
- Tomatoes (1.5kg/3 lb, regular red variety): The foundation of your soup—choose ripe, juicy ones for maximum flavor (no cherry tomatoes needed here).
- Garlic cloves (5 for roasting, 2 for sautéing): Roasting some whole and mincing others adds both mellow sweetness and that irresistible garlicky depth.
- Olive oil (for roasting and sautéing): Helps caramelize the tomatoes and garlic, and lends a lush texture to the finished soup.
- Smoked paprika (1.5 tsp, optional): Just a sprinkle transforms this soup, layering in gentle warmth and a touch of complexity.
- Kosher or cooking salt & black pepper: Essential for enhancing and balancing every flavor note.
- Onion (diced): Provides the savory base that anchors the soup and melds with the tomato.
- Vegetable stock/broth (1 liter/4 cups): Use low sodium for better control, homemade if you want to go that extra mile!
- White sugar (if needed): Just a pinch tames the tanginess if your tomatoes are stubbornly underripe.
- Cream (½ cup, optional): For a subtly creamy mouthfeel—swap in butter for a different, equally lovely finish.
- Fresh basil (¼ cup, rough chopped, optional): Not essential, but absolutely delightful if you have it on hand.
Variations
One of the best things about Smoky Roasted Tomato Soup is how effortlessly it lends itself to tweaks. You can easily tailor it to fit dietary needs, flavor preferences, or whatever you happen to have in the kitchen—the possibilities are deliciously endless.
- Dairy-Free Delight: Skip the cream entirely or stir in a splash of coconut cream; you still get a rich, silky finish without the dairy.
- Protein-Boosted: Add some cooked white beans before blending for a heartier, more filling soup (bonus: extra creaminess, too!).
- Extra Herbs: Toss in a handful of thyme or oregano with the tomatoes before roasting for an herbal flavor twist.
- Spicy Kick: Turn up the heat by adding a pinch of red pepper flakes or a bit of chipotle powder to the roasting mix.
How to Make Smoky Roasted Tomato Soup
Step 1: Roast the Tomatoes & Garlic
Begin by preheating your oven to 220°C/425°F (or 200°C if using a fan-forced oven). Arrange halved tomatoes and unpeeled garlic cloves on a large baking tray. Give everything a generous drizzle of olive oil, then sprinkle over the smoked paprika, salt, and pepper. Toss—squidging those tomato cut sides into the oil—until well coated. Roast cut face up for 40 to 45 minutes, until the tomatoes are blissfully soft and picking up a bit of char around the edges.
Step 2: Make the Soup Base
While your kitchen fills with that dreamy aroma, heat more olive oil in a large pot over medium-high. Sauté diced onion and finely minced garlic for about 3 minutes, until the onion turns translucent and everything smells irresistible. This gentle sauté forms the foundation of the soup’s incredible depth of flavor.
Step 3: Combine, Blend & Simmer
Once the tomatoes are roasted, pop the garlic cloves out of their skins and add them (along with every glorious drop of the tomato juices and all the tomatoes) to the pot. Pour in the vegetable stock and bring everything to a happy simmer. Blend the mixture until outrageously smooth using a hand-held stick blender, or carefully transfer to a traditional blender if that’s what you have. Simmer for 10 minutes, allowing all those flavors to meld.
Step 4: Finish with Cream & Basil
Stir in the cream (or butter for a different sort of richness) to give the soup its signature velvety finish. Taste and adjust—if your tomatoes were a little sharp, add just a touch of sugar. Swirl in the basil if you’re using it, then ladle the soup into bowls. Don’t forget to drizzle a little extra cream and shower with more basil for that vibrant, restaurant-worthy look!
Pro Tips for Making Smoky Roasted Tomato Soup
- Tomato Selection is Key: Use ripe, in-season tomatoes for the fullest flavor—if your tomatoes are underripe, consider adding a pinch of sugar after blending.
- Roast Until Slightly Charred: Don’t pull the tomatoes out too soon—the caramelized, charred bits are what give the soup its signature depth and “smoky” appeal!
- Blend with Caution: If using a regular blender, work in batches and let the roasted vegetables cool a bit to avoid splatters; a stick blender keeps things extra easy and mess-free.
- Finishing Touches Matter: That swirl of cream and fresh basil at the end adds eye-popping color and a luxurious flavor boost—don’t skip!
How to Serve Smoky Roasted Tomato Soup
Garnishes
A little flourish goes a long way here! Try a generous swirl of cream or extra virgin olive oil, add a handful of torn fresh basil, and maybe a crack of black pepper. For something heartier, crispy croutons or a sprinkling of toasted seeds can add texture and fun.
Side Dishes
Classic grilled cheese is an unbeatable partner for Smoky Roasted Tomato Soup—melty, gooey, and perfect for dunking. Alternatively, serve it with crusty sourdough, focaccia, or a simple salad for a lighter meal. For a brunchy twist, try pairing with a buttery quiche or a savory scone!
Creative Ways to Present
For gatherings, serve the soup in small mugs or shot glasses as an appetizer “sipper,” topped with a mini grilled cheese skewer. Or, swirl in pesto and scatter a few roasted chickpeas for a pop of color and crunch. Don’t be shy—Smoky Roasted Tomato Soup loves a little drama!
Make Ahead and Storage
Storing Leftovers
Leftover Smoky Roasted Tomato Soup keeps beautifully in the fridge for up to four days. Let it cool completely, then transfer to an airtight container—flavors continue to deepen as it sits, making tomorrow’s lunch feel special.
Freezing
This soup is a superstar for meal prep. Pour cooled soup into freezer-safe containers or freezer bags (lay flat to save space), omitting the cream if you plan to add that after thawing. It’ll keep for up to three months—just thaw overnight before using.
Reheating
Gently reheat Smoky Roasted Tomato Soup in a saucepan over medium-low, stirring often. If it’s thickened up in the fridge, simply add a splash of stock or water to loosen it up. Avoid boiling if you’ve added cream, so it stays velvety and smooth.
FAQs
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Can I make Smoky Roasted Tomato Soup without smoked paprika?
Absolutely! Smoked paprika is the secret to the “smoky” layer, but if you don’t have it, simply skip it—the roasted tomatoes provide plenty of depth and flavor on their own. Regular paprika doesn’t quite deliver the same magic, so it’s best left out unless it’s smoked.
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What’s the best way to get a silky-smooth soup texture?
Use a handheld stick blender right in the pot for the easiest cleanup and ultra-creamy results. If using a countertop blender, work in batches and don’t overfill (hot liquids expand!)—blending until completely smooth makes all the difference.
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Can I make this soup ahead for a party?
Definitely! Smoky Roasted Tomato Soup is tailor-made for prepping ahead—make it up to three days in advance, reheat gently, then swirl in cream and fresh basil just before serving for the freshest touch.
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My soup tastes too tart—how can I fix it?
If your soup is more tangy than you’d like, stir in a bit of white sugar (start with ½ teaspoon), and taste as you go. This small addition will mellow out any sharpness caused by underripe tomatoes without making the soup noticeably sweet.
Final Thoughts
Now that you know the secrets, I hope you’ll treat yourself to a bowl (or two) of this Smoky Roasted Tomato Soup soon. It’s one of those recipes that feels like a hug from the inside out—impossibly good with your favorite grilled cheese or simply a slice of bread. Let me know how it goes, and don’t forget to share your delicious twists!
Print
Smoky Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: European
- Diet: Vegetarian
Description
This Smoky Roasted Tomato Soup is a comforting and flavorful dish perfect for any time of year. The smoky roasted tomatoes add depth to the soup, while the touch of cream and fresh basil elevate the flavors. Pair it with a grilled cheese for the ultimate cozy meal.
Ingredients
Smoky roasted tomatoes:
- 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
- 1/4 cup roughly chopped fresh basil leaves , NOT CRITICAL
For serving (pictured):
- Grilled cheese!
Instructions
- Roast tomatoes: Preheat the oven. Toss tomatoes and garlic with oil, paprika, salt, and pepper. Roast until charred.
- Soup: Sauté garlic and onion. Add roasted tomatoes, stock, and simmer. Blend until smooth. Stir in cream. Serve with basil and grilled cheese.
Notes
- Tomatoes – Use regular red tomatoes, not cherry tomatoes.
- Smoked paprika – Optional for a smoky flavor.
- Sugar – Add if tomatoes are underripe and sour.
- Cream – Adds a nice mouthfeel, butter can be substituted.
- Basil – Optional, adds freshness to the soup.
- Storage – Fridge for 4 days, freezer for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 9g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
