Rainy days call for cozy bowls of comfort food, and my Smokey Roasted Tomato Soup is just the thing! It’s rich, packed with flavour, and super easy to make. With just a handful of ingredients that you probably already have on hand, it’s perfect for warming up this soup season.
What tomatoes are best for roasted tomato soup?
Roma or plum tomatoes are ideal for roasted tomato soup due to their rich flavour and low moisture content, which intensifies when roasted. I’ve used Roma tomatoes for that reason in this recipe as they roast so perfectly.
Can I use canned tomatoes for roasted tomato soup?
Yes, but fresh tomatoes yield a deeper flavour when roasted. If using canned, opt for fire-roasted tomatoes to mimic that roasted taste. Alternatively, for a budget-friendly option that still gives an authentic flavour try mixing tomato puree and/or crushed tomatoes from a can with some fresh tomatoes. This works well especially if you want to make a huge batch without spending a lot on kilos of fresh tomatoes if they are expensive or not in season at the time.
How do I get a smokey flavour in roasted tomato soup?
To achieve a smokey flavour, add smoked paprika or roast the tomatoes with a sprinkle of smoked salt. You can also char the tomatoes on a gas cooktop slightly before blending. Another option can also be to add a few drops of liquid smoke for intense smokey flavour if this is more your thing too! However, this can be harder to get your hands on.
How long should I roast the tomatoes for soup?
Roast the tomatoes at 400°F (200°C) for about 25-30 minutes, or until they are soft and slightly charred for the best flavour! Of course, this will depend on your oven and preference here too.
Smokey Roasted Tomato Soup
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Ingredients
1 litre Vegetable Broth or Stock
1.5 kgs Roma Tomatoes
300 mls Passata
1 Red Onion
5 Garlic Cloves
1 tbsp Olive Oil
1 tsp Sea Salt
2 tsp Smoked Paprika
2 tbsp Coconut Cream
1/2 cup Fresh Basil
Directions
- Preheat your oven to 400°F (200°C). In the meantime, wash and halve the Roma tomatoes. Place them on a baking sheet, cut side up. Drizzle with olive oil, and season with salt. Add a few garlic cloves and a quartered onion to the tray for extra flavour.
- Roast the tomatoes in the preheated oven for 25-30 minutes, or until they are soft, slightly charred, and bursting with flavour.
- Once the tomatoes are roasted, transfer them, along with the roasted garlic and onion, to a blender. Add vegetable broth, smoked paprika, passata, coconut cream, fresh basil and salt, and blend until smooth. If you prefer a chunkier texture, pulse the blender a few times instead of blending fully.
- Taste the soup and adjust the seasoning with more salt, pepper, or smoked paprika if needed. If you prefer a creamier texture, you can stir in a splash of heavy cream or coconut milk at this stage.
- Ladle the soup into bowls and garnish with fresh basil, a drizzle of olive oil, fresh basil or a sprinkle of croutons. Serve hot with crusty bread or grilled cheese on the side. Enjoy!
