Roasted Tomato Soup
This roasted tomato soup is a deeply flavorful and comforting dish that concentrates the natural sweetness of fresh Roma tomatoes through oven-roasting. By caramelizing the vegetables with smoked paprika, this recipe achieves a complex, smoky depth and a velvety texture. It is a perfect, superior homemade alternative to canned soup, offering a restaurant-quality bowl that is easy to prepare and highly customizable with heavy cream for extra richness.
Ingredients
- 1 kg Roma tomatoes, quartered
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 liter vegetable or halal chicken broth
- 250 ml heavy cream (optional)
- Salt and black pepper to taste
- 1 bunch fresh basil for garnish
Instructions
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Spread the quartered tomatoes, diced onion, and minced garlic on the tray in a single layer.
- Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper.
- Toss to coat evenly and roast for 30 to 35 minutes until tomatoes are blistered and onions are caramelized.
- Transfer the roasted vegetables and all pan juices to a high-speed blender.
- Pour in the broth and blend until smooth and velvety.
- Transfer the soup to a pot, stir in heavy cream if using, and heat gently on the stove until warmed through.
- Adjust seasoning to taste and serve hot garnished with fresh basil.
Notes
Ensure the broth used is certified halal or vegetable-based. For a lighter soup, omit the heavy cream or substitute with coconut milk. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 18gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 30mgSodium: 450mgFiber: 4gSugar: 9g
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