Smoky Roasted Tomato Soup

 

Ingredients:

1.5 kg tomatoes (halved, core removed)

5 garlic cloves (unpeeled)

2 tbsp olive oil

1.5 tsp smoked paprika

1 tsp salt (or cooking salt/kosher)

¼ tsp black pepper

1 onion, diced

1 litre vegetable stock (or more if needed)

2 garlic cloves, minced (for sautéing)

Optional: ½ tsp sugar (if soup is too acidic)

Optional: ½ cup cream (or butter) — for a richer version

Fresh basil leaves, roughly chopped (for garnish)

Instructions:

Preheat oven and arrange halved tomatoes and unpeeled

garlic cloves on a tray. Drizzle with olive oil, sprinkle with

salt, pepper and smoked paprika. Roast until tomatoes

are soft and slightly charred (watch the garlic so it

doesn’t burn).

In a pot, sauté the diced onion and minced garlic in a bit

of olive oil until soft and fragrant.

Add the roasted tomatoes (with juices), roasted garlic,

and vegetable stock into the pot. Stir and bring to a

gentle simmer.

Use an immersion blender (or regular blender—careful

with hot liquid) to purée the soup until smooth.

Taste the soup and adjust seasoning: add a pinch of

sugar if too acidic. For a richer texture, stir in cream or

butter now if using.

Warm through gently, then ladle into bowls. Garnish with

chopped basil (and extra cream or a drizzle of olive oil if

desired).

Prep Time: 15 minutes

Cook Time: ~40 minutes (including roasting)

Total Time: ~55 minutes

Servings: 4–6