Name: Smoky Roasted Tomato Soup: Pure Comfort!
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1.5 kg 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; 1 tbsp olive oil; 2 garlic cloves (, finely minced); 1 onion (, diced); 1 litre vegetable stock/broth

This smoky tomato soup is a deeply satisfying dish. This recipe transforms simple ingredients into a rich, flavorful soup with a distinct smoky undertone.

⏱ Time: 50 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Smoky Roasted Tomato Soup: Pure Comfort!

Smoky tomato soup is a deeply satisfying dish that elevates the humble tomato to new heights. This recipe transforms simple ingredients into a rich, flavorful soup with a distinct smoky undertone, perfect for a comforting meal. The magic happens through roasting, which concentrates the tomato flavors and adds a delightful char. Combined with sweet, mellowed garlic and a hint of smoke, this tomato soup recipe is a game-changer for weeknight dinners or cozy weekends.

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Prep Time 5

Cook Time 45

Total Time 50

Servings: 6

Course: Soup

Calories: 150

Ingredients Method Notes

Ingredients

1.5 kg 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
1 tbsp olive oil
2 garlic cloves (, finely minced)
1 onion (, diced)
1 litre vegetable stock/broth

Method

Preheat the oven to 220°C/425°F (200°C fan-forced). Place the halved tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, sprinkle with smoked paprika (if using), salt, and pepper. Toss to coat, ensuring the cut faces of the tomatoes are well coated. Arrange tomatoes cut face up.
Roast for 40 to 45 minutes, or until the tomatoes are softened and slightly charred.
Heat 1 tbsp olive oil in a large pot over medium-high heat. Sauté the minced garlic and diced onion for 3 minutes, until the onion is translucent.
Remove the roasted garlic cloves from the tray. Squeeze the softened garlic flesh into the pot. Add the roasted tomatoes and their juices to the pot. Pour in the vegetable stock.
Use a stick blender to blitz the soup until smooth. Alternatively, transfer to a food processor or blender and process until smooth.

Notes

– For extra smoky flavor, use a good quality smoked paprika.
– Ensure tomatoes are slightly charred for the best depth of flavor.
– For a richer soup, use chicken stock instead of vegetable stock.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.