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Roasted tomato soup with basil and olive oil in a bowl.

Easy Homemade Roasted Tomato Soup

This roasted tomato soup is a flavourful and comforting dish, perfect for any season. Roasting the tomatoes brings out their natural sweetness, and the addition of smoked paprika adds a smoky note.
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Author: Deborah Rainford

Ingredients

  • 1 kg (2 lb) fresh tomatoes, preferably Roma, quartered
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 litre (4 cups) chicken or vegetable broth
  • 240 ml (1 cup) heavy cream, optional
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish

Instructions

Prepare the Tomatoes:

  • Preheat the oven to 200°C.
  • Place the quartered tomatoes on a baking sheet. Drizzle with 15 ml of olive oil and sprinkle with salt, pepper, and smoked paprika.
  • Roast in the oven for 25-30 minutes, until the edges are slightly charred.

Sauté Onions and Garlic:

  • In a large pot, heat the remaining 15 ml of olive oil over medium heat.
  • Add the diced onions and minced garlic. Sauté gently until soft and golden, about 5-7 minutes.

Combine Ingredients and Simmer:

  • Add the roasted tomatoes to the pot along with the chicken or vegetable broth.
  • Simmer for 10-15 minutes to allow the flavors to meld together.
  • Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a countertop blender in batches and blend until smooth.

Add Cream (Optional):

  • If using, stir in the heavy cream and heat gently until warmed through.
  • Season with additional salt and pepper if needed.

Serve:

  • Ladle the soup into bowls and garnish with fresh basil leaves.
  • Serve with crusty bread or a fresh green salad.

Notes

  • Tomatoes: Roma tomatoes are ideal due to their low water content and rich flavor. Any fresh, ripe tomatoes can be used.
  • Vegan Options: For a vegan version, use vegetable broth and substitute the heavy cream with coconut milk or cashew cream.
  • Smoked Paprika: This adds a unique smoky flavor. Regular paprika can be used as a substitute, or it can be omitted entirely.
  • Storage: The soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat on the stovetop or in the microwave.

Nutrition

Calories: 225kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 634mg | Potassium: 464mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2011IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 1mg
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