This Roasted Tomato Soup is rich, flavorful, and bursting with the taste of perfectly roasted tomatoes, garlic, and fresh basil. Creamy, comforting, and easy to make, it’s a classic soup that’s perfect for cozy dinners or a light lunch.
Ingredients
- 3.5 lbs ripe tomatoes
- 1 large white or yellow onion, diced
- 5 cloves garlic, minced
- 3/4 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 2.5 cups vegetable broth
- 1/2 cup loosely-packed fresh basil leaves
- 3 tbsp olive oil
- Fine sea salt, black pepper
- Heavy cream or olive oil, croutons, fresh basil
Instructions
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Roast the tomatoes. Heat oven to 450°F. Quarter the tomatoes (or halve them, if they are small) and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper. Bake for 45 minutes or until softened, then transfer baking sheet to a wire rack.
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Sauté the onion and garlic. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stock pot. over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic, smoked paprika and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
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Put it all together. Add the broth, basil, and the roasted tomatoes (once they are ready) with their juices and stir to combine.
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Purée. Using a immersion blender, purée the soup until it reaches your desired texture.
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Season. Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
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Serve. Serve warm, garnished with any extra toppings you would like, and enjoy!
Serve warm with a drizzle of cream or olive oil, crunchy croutons, and fresh basil for a comforting, restaurant-quality soup right at home.
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