Easy Homemade Roasted Tomato Soup
A comforting and flavorful roasted tomato soup that's easy to make and customizable to your taste.
Ingredients
Vegetables
- 1 kg fresh tomatoes (preferably Roma, quartered) Choose ripe, in-season tomatoes for the best flavor.
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 litre chicken or vegetable broth
Oils and Seasonings
- 2 tbsp olive oil Divided: 1 tbsp for roasting tomatoes and 1 tbsp for sautéing.
- 1 teaspoon smoked paprika
- to taste Salt and pepper
Optional Ingredients
- 240 ml heavy cream For a creamier texture, optional.
- Fresh basil leaves (for garnish)
Instructions
Preparation
- Preheat your oven to 200°C (about 400°F). Place the quartered tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until the tomatoes are soft and caramelized.
- While the tomatoes are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and smoked paprika, cooking for an additional 1-2 minutes, until fragrant.
Cooking
- Once the tomatoes are done, add them to the pot along with the chicken or vegetable broth. Stir well and bring to a simmer. Let everything cook for another 10-15 minutes to meld the flavors.
Finishing Touches
- If you desire a creamier texture, stir in the heavy cream at the end of the cooking time. Allow it to heat through for a couple of minutes.
- Ladle the Easy Homemade Roasted Tomato Soup into bowls and garnish with fresh basil leaves. Enjoy!
Notes
This soup pairs beautifully with a crusty baguette or garlic bread for dipping. Consider adding a drizzle of pesto or a sprinkle of grated Parmesan for an extra touch of flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.