Introduction
There’s nothing quite like a comforting bowl of soup on a chilly day, and this smoky roasted tomato soup is the perfect remedy. With a rich depth of flavor from the roasted tomatoes and garlic, and a hint of smokiness from paprika, this soup is sure to warm you from the inside out. Paired with grilled cheese, it makes for a delightful meal that is both hearty and satisfying. Here’s how to create this delicious dish.
Detailed Ingredients with measures
SMOKY ROASTED TOMATOES:
– 1.5kg/3 lb tomatoes, halved, with the core removed
– 5 garlic cloves, unpeeled
– 2 tbsp olive oil
– 1 1/2 tsp smoked paprika, optional
– 1 tsp cooking salt/kosher salt
– 1/4 tsp black pepper
SOUP:
– 1 tbsp olive oil
– 2 garlic cloves, finely minced
– 1 onion, diced
– 1 litre (4 cups) vegetable stock/broth, low sodium
– 1/2 tsp+ white sugar, if needed
– 1/2 cup cream, optional, plus extra for drizzling
– 1/4 cup roughly chopped fresh basil leaves, optional
FOR SERVING:
– Grilled cheese
Prep Time
Preparation time for this delightful soup is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook time is about 45 minutes, making the total time required approximately 1 hour. This recipe yields about 4 servings, perfect for a cozy meal with family or friends.
Enjoy your smoky roasted tomato soup paired with delicious grilled cheese for a satisfying dish that is sure to impress.
Detailed Directions and Instructions
ROAST TOMATOES:
1. Preheat the oven to 220°C/425°F (200°C fan-forced).
2. Place the halved tomatoes and unpeeled garlic cloves on a baking tray.
3. Drizzle with olive oil and sprinkle with smoked paprika, cooking salt, and black pepper.
4. Toss the tomatoes and garlic well, ensuring the cut face of each tomato is squished into the oil for thorough coating.
5. Arrange the tomatoes cut face up on the tray.
6. Roast in the oven for 40 to 45 minutes until the tomatoes are slightly charred.
SOUP:
1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the minced garlic and diced onion to the pot and sauté for about 3 minutes, or until the onion is translucent.
3. Remove the roasted garlic cloves from the oven tray and add them to the pot.
4. Scrape all the roasted tomatoes and their juices into the pot, followed by the vegetable stock.
5. Use a stick blender to blitz the contents until smooth. Alternatively, you can transfer the mixture to a food processor or blender to achieve the same consistency.
6. Bring the soup to a simmer, then reduce the heat to medium and let it simmer for an additional 10 minutes.
7. Stir in the cream, adjusting the richness to your liking.
SERVING:
1. Ladle the soup into bowls.
2. Drizzle with extra cream and garnish with roughly chopped fresh basil leaves, if using.
3. Serve hot alongside grilled cheese for dipping. Enjoy!
Notes
1. Tomatoes
Regular tomatoes of any red variety are recommended; avoid using cherry tomatoes.
2. Smoked paprika
Smoked paprika adds a warm, smoky flavor. It is optional; if you do not have it, consider leaving it out rather than using regular paprika.
3. Sugar
If the tomatoes are a bit sour or underripe, add sugar to balance the flavors. Start with 1/2 teaspoon and adjust according to taste.
4. Cream
Adding a small amount of cream enhances the soup’s mouthfeel. If preferred, substitute with butter for a similar effect.
5. Basil
Fresh basil enhances the soup, but it is not essential. You need not purchase a whole bunch unless serving guests.
Cook techniques
Roasting Tomatoes
To roast tomatoes, preheat the oven to 220°C/425°F. Toss halved tomatoes and unpeeled garlic with olive oil, smoked paprika, salt, and black pepper. Arrange them cut face up on a baking tray and roast for 40 to 45 minutes until they are charred.
Sautéing Vegetables
Sauté diced onions and minced garlic in olive oil over medium-high heat for about 3 minutes until the onion becomes translucent. This technique builds the flavor base for soups and sauces.
Blending
After cooking, use a stick blender to blitz the soup until smooth. Alternatively, transfer the mixture to a food processor or blender. This technique creates a creamy consistency in soups.
Simmering
Bring the blended soup to a simmer, then reduce the heat to medium and let it simmer for about 10 minutes. Simmering helps to meld flavors together.
Garnishing
Garnish the soup with a drizzle of cream and fresh basil (if available) before serving. This adds visual appeal and enhances the flavor.
FAQ
Why use smoked paprika?
Smoked paprika adds a warm, smoky flavor to the soup. It enhances the depth of taste, especially when fresh basil is not available.
What if my tomatoes are sour?
If the tomatoes are underripe and taste a bit sour, add white sugar in small increments, starting with 1/2 teaspoon, to balance the flavors.
Can I make this soup without cream?
Yes, you can substitute cream with butter (30g/2tbsp) or omit it entirely if you prefer a lighter soup.
How do I store the soup?
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Ensure it is properly sealed in an airtight container.
Is fresh basil necessary for this recipe?
No, fresh basil is not critical for the flavor of the soup, although it can enhance the taste. The soup is designed to be delicious even without it.
Conclusion
The smoky roasted tomato soup is a delightful combination of flavors that brings warmth and comfort to any meal. The roasting process intensifies the sweetness of the tomatoes, while the garlic adds depth. Coupled with a grilled cheese sandwich, this dish becomes a perfect choice for cozy evenings. It’s easy to prepare and can be adjusted to suit your taste preferences, making it a versatile recipe for any occasion.
More recipes suggestions and combination
Tomato Basil Bruschetta
Use the smoky roasted tomatoes as a topping for toasted baguette slices, drizzled with balsamic glaze and fresh basil.
Pasta with Roasted Tomato Sauce
Blend the roasted tomatoes into a smooth sauce and serve over your favorite pasta, garnished with Parmesan cheese.
Smoky Tomato and Chickpea Curry
Incorporate the roasted tomatoes into a warm chickpea curry, enhanced with coconut milk and spices for added richness.
Tomato and Vegetable Quiche
Use the roasted tomatoes in a quiche mixed with beaten eggs, cheese, and a variety of vegetables for a hearty meal.
Shakshuka with Smoky Tomatoes
Add the roasted tomatoes to a skillet with poached eggs, garlic, and spices for a flavorful Middle Eastern breakfast dish.
Roasted Tomato Salad
Combine the smoky roasted tomatoes with fresh greens, mozzarella balls, and a drizzle of balsamic vinaigrette for a refreshing salad.
