Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Smoky Roasted Tomato Soup Recipe
This can be a Roasted Tomato Soup that tastes terrific even when your tomatoes aren’t on the top of ripe, seasonal perfection. So think about how spectacular it’s when they’re! It’s extremely easy to make: roast > blitz > heat > eat. I like the trace of smoky flavour on this from smoked paprika.
Bonus: Tremendous wholesome, at simply 240 energy a serving.
Tomato soups made with contemporary tomatoes all the time confused me as a result of recipes encourage you to make it with ripe, candy, summer season tomatoes. However within the top of summer season, sizzling soup is the very last thing I would like!
So, I don’t make tomato soup when tomatoes are of their summer season prime. As a substitute, I make it within the shoulder season when it’s cooler, which implies tomatoes will not be at their utmost peak. However that is simply handled just by roasting the tomatoes which coaxes out the pure sweetness and enhances the flavour.
For this soup, I additionally like so as to add a touch of smoky flavour by tossing them in smoked paprika and roasting them lengthy sufficient to get a bit char on them. Simply makes it much more attention-grabbing – once more, in case the tomatoes themselves are a bit missing!
Right here’s what you want:
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Tomatoes – 1.5 kg / 3 lb of normal or roma tomatoes (these egg formed ones). The extra ripe, juicier and sweeter they’re, the extra scrumptious to soup will probably be. However as talked about above, this soup continues to be nice made with not-so-spectacular tomatoes (which, to be sincere, is the standard tomatoes at Australian grocery shops).
Cherry tomatoes – As a result of the pores and skin to flesh ratio is larger, I discover it’s not pretty much as good for soup although for those who use a excessive powered blender that may puree the pores and skin then it can work simply advantageous.
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Smoked paprika – Provides beautiful earthy, smoky flavour to present this soup a bit je ne sais quoi even when your tomatoes will not be summer-prime, and even for those who don’t have basil (see beneath). 🙂 It’s extensively obtainable at common grocery shops, offered alongside common paprika. Substitute with additional contemporary basil as an alternative!
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Garlic cloves (heaps!) – 5 roasted complete of their skins so we will squeeze the flesh out later and blitz it into the soup. Plus one other 2 garlic cloves sautéed with the onion.
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Onion – Simply your common brown onion. Sautéing that with minced garlic goes a great distance so as to add nice flavour base into tomato soup.
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Vegetable inventory/broth – The liquid for the soup. Tastier than water! Use low sodium, although for those who’ve solely acquired common salted inventory, simply scale back the salt listed within the components 1/2 teaspoon.
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Cream (only a bit) – I solely use 1/2 cup (125 ml) of cream for a contact of creamy mouthfeel. It’s not meant to make the soup creamy as such, it’s only for ending. So, be happy to depart it out – or substitute with butter for those who don’t have cream. (Observe: Even with the cream, it’s nonetheless a low 240 energy per serving!)
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Basil – OPTIONAL. Don’t go and purchase an entire bunch of pricy basil only for this recipe, until you’re cooking for firm! The smoked paprika plus char on the tomatoes is designed to present this soup a contact of additional flavour so it’s nonetheless nice even for those who don’t have basil, which explains I solely use a bit. Although – for those who’ve acquired basil, be happy so as to add much more!
Don’t be afraid to take the tomatoes a bit additional than your ordinarily would, to get a bit charring on them totally free smoky flavour.
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Place halved tomatoes and unpeeled garlic cloves on a baking tray. Toss with olive oil, smoked paprika, salt and pepper. Organize them minimize face up.
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Roast for 40 to 45 minutes in a sizzling oven till the floor has little charred bits and the tomatoes are utterly comfortable.
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Sauté the onion and garlic in a bit oil till the onion is comfortable and translucent.
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Add the tomatoes and vegetable inventory.
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Squeeze the roasted garlic flesh from the skins. The garlic flavour will probably be very mellowed and candy. (It’s tempting to smear it on toast – in truth, it’s an excellent means to make use of it!).
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Blitz till clean utilizing a stick blender. Or do that step in a meals processor or blender (you want a excessive powered blender like a Vitamin or Blendtec to make the soup completely clean).
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Simmer for 10 minutes to deliver the flavours collectively, then stir within the cream.
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Ladle into bowls and serve with a drizzle of cream and sprinkle of contemporary basil!
The soup pictured above was yesterday’s lunch and dinner. And grilled cheese was current on each events.
It should tick the calorie depend a bit larger (just a bit! 😈). However the improve in delicious-factor is immeasurable.
Whether or not you eat this soup with a spoon or one thing for dunking, I hope you adore it! – Johnsat x
Extra dunking solutions
Ingredients
- 1.5kg/ 3 lb tomatoes , halved, cut a “V” out of the top to remove the core (Note 1)
- 5 garlic cloves , NOT peeled
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika , optional (Note 2)
- 1 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 garlic cloves , finely minced
- 1 onion , diced
- 1 litre (4 cups) vegetable stock/broth , low sodium (try homemade!)
- 1/2 tsp+ white sugar , only if needed (Note 3)
- 1/2 cup cream , optional, plus extra for drizzling (sub 30g/2tbsp butter, Note 4)
- 1/4 cup roughly chopped fresh basil leaves , NOT CRITICAL (Note 5)
- Grilled cheese!
Instructions
- Preheat the oven to 220°C/425°F (200°C fan-forced).
- Toss & squidge – Place the tomatoes and unpeeled garlic cloves on a tray. Drizzle/sprinkle with the oil, paprika, salt and pepper. Toss to coat, squidging the cut face of the tomato in the oil on the tray to thoroughly coat. Arrange tomatoes cut face up.
- Roast for 40 to 45 minutes or until there is some charring on the tomatoes (see photos).
- Sauté – Heat the oil in a large pot over medium high heat. Sauté the garlic and onion for 3 minutes or until the onion is translucent.
- Tomatoes – Remove the garlic cloves from the baking tray. Scrape all the tomatoes and juices into the pot. Squeeze garlic flesh into the pot. Add vegetable stock.
- Blitz with a stick blender until smooth (or do this in a food processor or blender).
- Simmer – Bring to a simmer then lower heat to medium and simmer for 10 minutes. Stir in the cream.
- Ladle into bowls, drizzle with cream and garnish with basil. Dunk in grilled cheese and enjoy!
Notes
1. Tomatoes – Regular tomatoes, any red variety. Not cherry tomatoes.
2. Smoked paprika – Adds a hint of lovely warm smoky flavour into the soup. Optional! I really like it because it gives this soup an extra touch to make up for those days when I don’t have fresh basil. I’d leave it out if you don’t have smoked, rather than using regular paprika.
3. Sugar – Use this if you know the tomatoes are underripe and a bit sour. Start with 1/2 tsp then add more if needed.
4. Cream – Just a bit of cream adds a lovely mouthfeel to soups. We’re not trying to make it really rich and creamy! Butter adds a similar touch.
5. Basil – This soup is designed to taste great even if you don’t have fresh basil. Don’t buy a whole bunch just for this recipe – unless you’ve got company! And if you do, feel free to stir in lots more. 🙂
Storage – Fridge 4 days, freezer 3 months.
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