This soup is a step above traditional tomato soup thanks to the depth of flavor achieved through roasting. The natural sweetness of tomatoes intensifies in the oven, while smoked paprika and charred edges bring a subtle smokiness. It’s easy to prepare, freezer-friendly, and makes a cozy meal or appetizer. Whether you’re looking for a quick lunch or a hearty starter, this soup delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe tomatoes (Roma or vine-ripened work best)
Onion, quartered
Garlic cloves, peeled
Olive oil
Salt and pepper
Smoked paprika
Vegetable or chicken broth
Tomato paste
Fresh basil or thyme (optional)
Heavy cream or coconut milk (optional, for creaminess)
Directions
Preheat oven to 400°F (200°C).
Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika.
Roast in the oven for 30-35 minutes, until the vegetables are soft and slightly charred.
Transfer the roasted vegetables to a blender or food processor. Add tomato paste and a splash of broth, then blend until smooth.
Pour the mixture into a pot over medium heat. Stir in the remaining broth and bring to a simmer.
Adjust seasoning with more salt, pepper, or paprika if needed.
For a creamy texture, stir in heavy cream or coconut milk and simmer for an additional 5 minutes.
Garnish with fresh herbs and serve warm.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Roasting time: 35 minutes Blending and simmering time: 10 minutes Total time: 55 minutes
Variations
Add spice: Blend in a roasted red chili or a dash of hot sauce for extra heat.
Herb twist: Use rosemary or oregano for a different herbal note.
Creamy version: Add a swirl of cream or top with sour cream when serving.
Protein boost: Stir in cooked lentils or chickpeas for a heartier soup.
Cheesy topping: Serve with shredded Parmesan or grilled cheese croutons.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup over medium heat on the stovetop, stirring occasionally. For microwave reheating, cover and heat in 1-minute intervals, stirring between each. The soup also freezes well. Cool completely, pour into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, use whole canned tomatoes if fresh are out of season. Roasting is still recommended for enhanced flavor.
What gives the soup its smoky flavor?
Smoked paprika and the natural char from roasting the vegetables create the signature smoky taste.
Is this soup vegan?
Yes, if you skip the cream or use a plant-based milk, this recipe is fully vegan.
Can I make this soup ahead of time?
Absolutely. It tastes even better the next day as the flavors continue to develop.
How can I make the soup thicker?
Reduce the amount of broth slightly or simmer longer after blending to thicken the soup naturally.
What can I serve with smoky tomato soup?
It pairs well with grilled cheese, garlic bread, croutons, or a green salad.
Can I freeze this soup?
Yes, it freezes beautifully. Just cool, store in airtight containers, and reheat when ready to enjoy.
How do I make the soup creamier?
Add heavy cream, half and half, or coconut milk. You can also blend in a cooked potato for creaminess without dairy.
Can I add other vegetables?
Yes, roasted red peppers, carrots, or even zucchini can be added for variety and extra nutrition.
How long does it last in the fridge?
Up to 4 days when stored in a sealed container.
Conclusion
Smoky Roasted Tomato Soup is a simple yet deeply flavorful dish that turns everyday ingredients into a comforting, satisfying meal. With its easy prep, customizable options, and make-ahead convenience, this soup is sure to become a staple in your kitchen.
Smoky Roasted Tomato Soup is a rich and comforting dish made by roasting ripe tomatoes, garlic, and onions, then blending them into a velvety soup with a smoky kick from paprika. It’s cozy, flavorful, and perfect with crusty bread or a grilled cheese sandwich.
Author:Catherine
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:4 servings
Category:Soup
Method:Roasting, Blending
Cuisine:American
Diet:Vegan
Ingredients
2 lbs ripe tomatoes (Roma or vine-ripened), halved
1 large onion, quartered
4–5 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
2 cups vegetable or chicken broth
1 tbsp tomato paste
Fresh basil or thyme (optional, for garnish)
1/4 cup heavy cream or coconut milk (optional, for creaminess)
Instructions
Preheat oven to 400°F (200°C).
Place halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika.
Roast for 30–35 minutes, until vegetables are tender and slightly charred.
Transfer roasted vegetables to a blender. Add tomato paste and a splash of broth, then blend until smooth.
Pour the mixture into a pot over medium heat. Add remaining broth and bring to a simmer.
Taste and adjust seasoning as needed.
For a creamy soup, stir in heavy cream or coconut milk and simmer for 5 more minutes.
Serve warm, garnished with fresh herbs if desired.
Notes
Use canned whole tomatoes if fresh ones are out of season—roast them for better flavor.For extra smokiness, add a roasted red chili or more smoked paprika.Make it vegan by using coconut milk or skipping the cream altogether.Store in fridge up to 4 days or freeze for up to 3 months.Add cooked lentils or chickpeas to make it more filling.
