Description
This smoky roasted tomato soup is a soulful, comforting bowl of garden-fresh goodness. By roasting vine-ripened tomatoes and garlic, we unlock a natural, jammy sweetness that pairs beautifully with the earthy, deep notes of smoked paprika. This recipe omits heavy creams or roux, relying entirely on the concentration of roasted vegetables to create a velvety, naturally vibrant soup that is both nourishing and deeply satisfying for any chilly afternoon.
Ingredients
1.5kg (3 lbs) regular tomatoes, halved and cored
5 garlic cloves, unpeeled
2 tbsp olive oil
1 1/2 tsp smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil (for the soup base)
2 garlic cloves, finely minced
1 onion, diced
1 liter (4 cups) low-sodium vegetable stock
1/2 tsp white sugar (optional)
Instructions
Preheat oven to 400°F (200°C).
Place halved tomatoes and the 5 unpeeled garlic cloves on a baking sheet; drizzle with 2 tablespoons olive oil, smoked paprika, salt, and pepper.
Roast for 35-40 minutes until tomatoes are caramelized and soft.
Squeeze the roasted garlic cloves out of their skins and discard the peels.
In a large pot, sauté the onion and minced garlic in 1 tablespoon olive oil until softened.
Add the roasted tomatoes (and their juices) plus the roasted garlic to the pot.
Pour in the vegetable stock and optional sugar; simmer for 10 minutes.
Use an immersion blender to process the soup until smooth.
Adjust seasoning if needed and serve warm.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For an extra velvety texture, pass the finished soup through a fine-mesh sieve before serving.