This smoky tomato soup is a deeply satisfying dish. This recipe transforms simple ingredients into a rich, flavorful soup with a distinct smoky undertone.
Key takeaways
- Roasting tomatoes and garlic deepens sweetness and creates a mellow flavor base.
- Smoked paprika adds a crucial smoky depth.
- Balance acidity with a touch of sugar or balsamic vinegar if needed.
- Simmering uncovered or using a cornstarch slurry can thicken a thin soup.
Smoky Roasted Tomato Soup: Pure Comfort!
Ingredients
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
– 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.
The technique that makes it
The magic behind this smoky roasted tomato soup lies in the roasting process. By halving the tomatoes and removing the core with a “V” cut, you expose more surface area to the heat, promoting caramelization and deepening their natural sweetness. Roasting the unpeeled garlic cloves alongside the tomatoes infuses a mellow, sweet garlic flavor without the harshness of raw garlic. The olive oil, salt, pepper, and optional smoked paprika are crucial for building the base flavor profile during roasting. The high heat of the oven (around 200°C/400°F) is essential for achieving that desirable char and tenderizing the tomatoes and garlic. This slow, dry heat transforms the raw ingredients into a rich, concentrated base. Later, sautéing the finely minced garlic and diced onion in olive oil before adding the roasted vegetables and stock builds another layer of aromatic depth. This step blooms the aromatics, releasing their full flavor potential before simmering.
Troubleshooting
- Problem: Soup is too acidic. Fix: Acidity in tomatoes can vary. If your soup tastes too sharp, a pinch of sugar (about 1/2 tsp) or a tiny splash of balsamic vinegar added at the end can balance the flavor.
- Problem: Smoky flavor is too subtle. Fix: Ensure you are using smoked paprika, not regular paprika. For a more intense smoky flavor, you can increase the smoked paprika slightly, or add a tiny pinch of liquid smoke, being very careful as it’s potent.
- Problem: Soup is too thin. Fix: After blending, you can simmer the soup uncovered for 10-15 minutes to allow excess liquid to evaporate, thickening it naturally. Alternatively, a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) can be stirred in and simmered for a few minutes until thickened.
- Problem: Roasted vegetables are not tender. Fix: Ensure your oven is at the correct temperature (around 200°C/400°F) and that the vegetables are spread in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, preventing proper tenderization.
Substitutions
- Tomatoes: While fresh, ripe tomatoes are ideal, canned whole peeled tomatoes (about 2 x 800g cans) can be used. Drain them well and roast as directed. The flavor will be slightly different but still delicious.
- Vegetable Stock: Chicken stock or a good quality mushroom broth can be substituted for vegetable stock, altering the final flavor profile slightly. For a richer soup, use a good quality beef broth.
- Smoked Paprika: If you don’t have smoked paprika or prefer not to use it, you can omit it. For a hint of smokiness without paprika, a very small amount of chipotle powder can be used, but adjust to your heat preference.
- Olive Oil: A neutral oil like canola or sunflower oil can be used for roasting and sautéing, though olive oil contributes a desirable flavor note.
Pro tips
- 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.
Enjoy this deeply flavorful smoky tomato soup, a comforting classic with a delicious twist.
More from Vegetable & Bean Soups →
Frequently asked questions
Can I use canned tomatoes instead of fresh?
Yes, you can use canned whole peeled tomatoes. Drain them thoroughly before roasting. While fresh tomatoes offer a brighter flavor, canned tomatoes provide a convenient alternative and will still yield a delicious, rich soup after roasting.
How can I make the soup spicier?
To add heat, incorporate a pinch of red pepper flakes or a small amount of cayenne pepper during the sautéing stage with the onions. You could also add a dash of hot sauce after blending, adjusting to your personal preference for spice.
What if I don’t have smoked paprika?
If smoked paprika is unavailable, you can omit it entirely. Alternatively, a small amount of regular paprika can be used for color, or a tiny pinch of chipotle powder can introduce smokiness and a hint of heat, though use sparingly.
How do I achieve a smoother soup texture?
For an ultra-smooth texture, use an immersion blender or transfer the soup to a high-powered blender (working in batches if necessary). Blend until completely smooth. For an even finer texture, you can pass the blended soup through a fine-mesh sieve.
