Roasted Tomato Soup

Roasted Tomato Soup

4 servings
My favorite roasted tomato soup recipe always tastes so fresh and flavorful and it's easy to make with a handful of simple ingredients.

Ingredients

  • ripe tomatoes

    any small- to medium-sized tomatoes will do

    3 ½ lb
  • olive oil

    divided

    3 tbsp
  • fine sea salt and freshly-cracked black pepper
  • white or yellow onion

    diced

    1 large
  • garlic

    minced

    5 clove
  • smoked paprika
    ¾ tsp
  • red pepper flakes
    ¼ tsp
  • vegetable broth
    2 ½ c
  • loosely-packed fresh basil leaves
    ½ c
  • optional toppings: freshly-grated Parmesan

Directions

  1. 1

    Roast the tomatoes. Heat oven to 450°F. Quarter the tomatoes (or halve them, if they are small) and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper. Bake for 30 to 40 minutes or until softened, then transfer baking sheet to a wire rack.

  2. 2

    Sauté the onion and garlic. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic, smoked paprika and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.

  3. 3

    Put it all together. Add the broth, basil, and the roasted tomatoes (once they are ready) with their juices and stir to combine.

  4. 4

    Purée. Using a handheld immersion blender (or see instructions below for using a traditional blender), purée the soup until it reaches your desired texture.

  5. 5

    Season. Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.

  6. 6

    Serve. Serve warm, garnished with any extra toppings you would like, and enjoy!

Roasted Tomato Soup

Roasted Tomato Soup

45 min4 servings

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