Roasted Tomato Soup
This roasted tomato soup is deeply flavorful, naturally vegan, and easy to make with just a handful of simple ingredients. Oven-roasted tomatoes, garlic, and onion are blended with smoked paprika and fresh basil into a rich, silky soup that tastes like it took all day. Ready in about 50 minutes.
Equipment
Ingredients
- 2-2½ lbs ripe tomatoes (Roma, plum, or cherry)
- 1 onion, quartered
- 1 garlic bulb, trim ¼ inch top leaving the bulb intact
- ¾ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2-2½ cups vegetable broth, divided
- 2-4 tablespoons heavy cream or coconut milk (optional)
- Fresh basil leaves
Instructions
- Preheat oven to 450°F (230°C).
- Halve the tomatoes and place them cut-side up on a large rimmed baking sheet. Add the quartered onion and the garlic bulb (cut side up, or unpeeled cloves). Drizzle with olive oil and season with salt, pepper, and smoked paprika.
- Roast for 30-40 minutes, until the tomatoes are very soft, jammy, and slightly caramelized at the edges.
- Remove from the oven and let cool for 5 minutes. If using a garlic bulb, squeeze the soft roasted cloves out of the skin before blending.
- Transfer the roasted vegetables to a blender along with the fresh basil and 1½ cups of the broth. Blend until smooth. For an extra-velvety texture, strain through a fine-mesh sieve.Blending safety note: If using a traditional blender with hot liquid, do not fill more than ⅔ full. Keep the lid slightly ajar (covered with a folded kitchen towel) so steam can escape.
- Pour into a pot over medium heat. Add the remaining broth and red pepper flakes (if using) and stir to combine. Simmer for 10 minutes, stirring occasionally.
- If making it creamy, stir in heavy cream or coconut milk now. Taste and adjust salt, pepper, and smoked paprika as needed.
- Serve hot, garnished with fresh basil, a drizzle of olive oil, or homemade croutons.
Notes
Tips for the best soup:
- Tomatoes: Use the ripest tomatoes you can find - Roma, plum, or cherry work beautifully. Ripeness is everything here.
- Smoked paprika: Don't skip it! It adds subtle smokiness that makes the soup taste complex without extra effort.
- Blending: An immersion blender is easiest. If using a countertop blender, leave the lid slightly open (with a towel over it) so steam can escape safely.
- Consistency: Add broth gradually until the soup is the consistency you like.
- Freeze it: Cools and freezes well for up to 3 months.
- Creamy: Stir in 2-4 tablespoons of heavy cream, coconut milk, or cashew cream.
- Extra creamy (no dairy): Blend in a drained can of white beans before serving.
- Spicy: Double the red pepper flakes or add a roasted jalapeño.
- Pesto swirl: Drizzle basil pesto into each bowl instead of adding basil to the soup.
- Tomatoes: Canned fire-roasted tomatoes work - skip the roasting step.
- Oil: Avocado oil or butter can be used instead of olive oil.
- Broth: Chicken broth adds extra savoriness if not keeping it vegan.
Nutrition
Nutrition Facts
Roasted Tomato Soup
Amount per Serving
Calories
88
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
13
mg
1
%
Potassium
581
mg
17
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
3
g
6
%
Vitamin A
1890
IU
38
%
Vitamin C
33
mg
40
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!