Ah, the tomato soup of dreams! Picture this: ripe tomatoes, each one kissed by the sun and roasted to absolute perfection, blended into a velvety embrace that’s like a cozy blanket on a chilly evening.
Sometimes, I almost hear the whispers of a summer garden while savoring each spoonful—those days when the tomatoes were still on the vine, basking in the sunlight, seem just yesterday. This soup, with its comforting crème-like texture, is like a warm hug in a bowl—perfect for when you need a little love in the form of food.
Steps
- Preheat your oven to 450°F. Cut the tomatoes into quarters (or halves if they are small) and place them cut-side-up on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes until softened. Remove from the oven and place on a wire rack.
- While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally. Add minced garlic, smoked paprika, and crushed red pepper flakes, and continue to sauté for another 2 minutes.
- Pour in the vegetable broth and add fresh basil leaves to the pot. Once the tomatoes are done roasting, add them along with their juices to the pot. Stir everything to combine.
- Use an immersion blender to purée the soup until it reaches your preferred texture. If using a traditional blender, carefully blend the soup in batches, ensuring not to fill the blender more than two-thirds full.
- Taste the soup and adjust the seasoning with additional salt, pepper, or smoked paprika if needed.
- Serve the soup warm with your choice of toppings such as grated Parmesan, a drizzle of cream, or croutons, and enjoy your homemade roasted tomato soup.
Ingredients
- 3 1/2 pounds ripe tomatoes (preferably small- to medium-sized, such as cherry, grape, Roma, or vine tomatoes)
- 3 tablespoons olive oil, divided
- Fine sea salt and freshly-cracked black pepper
- 1 large white or yellow onion, diced
- 5 cloves garlic, minced
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 1/2 cups vegetable broth
- 1/2 cup loosely-packed fresh basil leaves
- Optional toppings: freshly-grated Parmesan cheese, a drizzle of heavy cream or olive oil, croutons, sour cream, or additional fresh basil leaves
FAQ
- What types of tomatoes are best for roasted tomato soup?
- Small to medium-sized tomatoes such as cherry, grape, Roma, or vine tomatoes are ideal for roasted tomato soup due to their concentrated and sweet flavor when roasted.
- Can I make this soup if I don’t have fresh basil?
- Yes, you can leave the basil out or use it as an optional garnish. Alternatively, you can add a swirl of basil pesto to each bowl for added flavor.
- Is it necessary to use a specific type of broth?
- You can use either vegetable or chicken broth as the base for this soup, depending on your dietary preferences.
- How can I make the soup creamier without adding dairy?
- To make the soup creamier without dairy, consider adding a can of drained white beans or sautéing a small Russet potato with the other vegetables.
- What are some suggested toppings for roasted tomato soup?
- Some popular toppings include freshly-grated cheese, a drizzle of heavy cream or olive oil, homemade croutons, sour cream, or extra fresh basil. Grilled cheese croutons can also be a fun and delicious addition.
Tips
- Select the Ripest Tomatoes: The key to a flavorful soup is using ripe, in-season tomatoes. Opt for small- to medium-sized tomatoes like cherry or Roma, which roast up beautifully and concentrate their sweetness.
- Control the Texture: Customize the soup’s texture by blending it to your preferred consistency. For a smoother finish, blend the mixture longer, but if you enjoy a chunkier texture, pulse it briefly.
- Cautious Blending: When using a traditional blender for hot liquids, ensure the lid is slightly open to allow steam to escape, preventing overflow or splattering. This helps manage the expansion of hot liquids during blending.
- Season to Preference: Adjust the seasoning to your taste. If you prefer a spicier kick, increase the amount of crushed red pepper flakes. Don’t forget to balance the flavors with salt, pepper, and smoked paprika as needed.
Equipment
- Baking Sheet – For roasting the tomatoes.
- Immersion Blender – For puréeing the soup directly in the pot. (Alternatively, you can use a traditional blender as noted in the recipe.)
- Large Stockpot – For sautéing the onions and garlic and cooking the soup.
