Roasted Tomato Soup
A creamy and flavorful roasted tomato soup made with juicy tomatoes, sweet red peppers, aromatic garlic, and a hint of spice. Perfectly blended to silky smoothness, it’s a healthy, comforting dish ideal for lunch or a light dinner. Serve with crusty bread or a fresh salad for a satisfying, wholesome meal.
Equipment
- 1 baking sheet (for roasting vegetables)
- 1 large pot or Dutch oven
- 1 blender or immersion blender (for pureeing soup)
- 1 sharp knife (for chopping vegetables)
- 1 cutting board
- 1 Wooden spoon (for stirring)
Ingredients
- 3 pounds fresh tomatoes stems removed, halved
- 2 red bell peppers stemmed, seeded, halved lengthwise (about 12 ounces)
- 1 tablespoon olive oil plus more as needed
- 1 large onion chopped
- 1 large bulb garlic peeled and chopped
- 1 –2 hot peppers chopped (optional, adjust to taste)
- 2 cups chicken stock or vegetable broth
- 1 tablespoon smoked paprika
- 1 teaspoon salt or to taste
- 1 teaspoon crushed chili flakes
- ½ cup heavy cream or a mix of sour cream and milk for a lighter version
- For garnish: fresh basil sliced cherry tomatoes, extra chili flakes, and a drizzle of olive oil
Instructions
- Prepare and Preheat: Begin by preheating your oven to 400°F (200°C). This high heat helps the tomatoes and peppers caramelize, developing that deep, smoky flavor that makes this soup irresistible. While the oven heats up, line a baking sheet with parchment paper or lightly coat it with olive oil to prevent the vegetables from sticking. Gather all your ingredients so everything is ready to go—this makes the cooking process smooth and enjoyable.
- Slice and Arrange the Vegetables: Next, wash the fresh tomatoes thoroughly, then remove their stems and slice them in half lengthwise. Do the same for the red bell peppers—remove their stems, scoop out the seeds and membranes, and cut them in half lengthwise as well. Arrange the tomatoes and peppers cut-side down on your prepared baking sheet. This position helps the skins blister evenly while roasting, making them easy to peel later.
- Coat with Olive Oil: Using a basting brush or clean fingertips, lightly brush the tops of the tomatoes and peppers with olive oil. The oil not only prevents burning but also enhances the natural sweetness of the vegetables as they roast. You can drizzle a little extra olive oil if you prefer a richer, silkier soup texture.
- Roast Until Charred and Fragrant: Place the baking sheet in the preheated oven and roast the vegetables for 15–20 minutes, or until the skins of the tomatoes and peppers are visibly charred and slightly blistered. The edges should look caramelized, releasing a delightful aroma of roasted sweetness. Keep an eye on them near the end of roasting time to avoid burning. This roasting step intensifies the flavor, giving your soup that signature smoky depth.
- Cool and Peel the Vegetables: Once roasted, remove the baking sheet from the oven and let the vegetables cool for about 5–10 minutes, just enough so you can handle them comfortably. Then, gently peel away the charred skins from both the tomatoes and the peppers. The skins should slip off easily, leaving behind soft, tender flesh packed with flavor. Lightly chop the peeled vegetables and set them aside for blending later.
- Sauté Aromatics for Flavor Base: While the vegetables are cooling, place a large pot or Dutch oven over medium heat and add 1 tablespoon of olive oil. Once the oil warms up, add the chopped onion and cook for about 5 minutes, stirring often, until the onion turns translucent and soft. If you’re using hot peppers, add them now and cook for another minute or two, allowing their heat and aroma to infuse the oil. This forms the base layer of flavor for your soup.
- Add Garlic for Depth: Next, add the chopped garlic to the pot and stir continuously for about 30 seconds to 1 minute. Be careful not to let the garlic brown—it should only become fragrant and slightly golden. This short cooking time helps release the garlic’s sweetness while preventing bitterness. The aroma at this stage should be rich and irresistible, signaling that your flavor base is ready.
- Combine Roasted Vegetables and Spices: Add the roasted tomatoes and roasted red peppers into the pot with the onions and garlic. Pour in the chicken or vegetable stock, then stir in the smoked paprika, salt, and chili flakes. The smoked paprika gives the soup a beautiful warmth, while the chili flakes add a gentle heat that balances the natural sweetness of the roasted vegetables. Stir thoroughly to mix everything together, ensuring the flavors begin to meld beautifully.
- Simmer to Develop Flavor: Increase the heat and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer uncovered for about 30 minutes. During this time, the ingredients soften even more, and their flavors deepen and concentrate. Stir occasionally to prevent sticking at the bottom. You’ll notice the soup thickening slightly and filling your kitchen with a savory, comforting aroma.
- Blend the Soup Until Smooth: After simmering, turn off the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, carefully ladle the soup into a regular blender in batches. Blend each batch until smooth, holding the lid with a towel to avoid steam buildup. Return all blended soup to the pot when finished. The texture should be luxuriously silky with no visible chunks remaining.
- Add the Creamy Finish: Return the blended soup to medium-low heat. Pour in the heavy cream (or a lighter alternative like a mix of sour cream and milk) and stir well to combine. Let the soup warm through gently—avoid boiling it after adding cream to prevent curdling. The cream transforms the soup into a velvety, rich consistency while mellowing the acidity of the tomatoes. Taste and adjust the seasoning with more salt or chili flakes if needed.
- Garnish and Serve: Once the soup is hot and silky smooth, ladle it into serving bowls. Garnish generously with freshly chopped basil, a few sliced cherry tomatoes, and a sprinkle of chili flakes for a little color and spice. Drizzle each bowl with a touch of olive oil for a glossy, restaurant-worthy finish. Serve it alongside crusty bread, grilled cheese, or a green salad for a complete, comforting meal that tastes like it came from a gourmet kitchen.
Notes
- Use ripe, in-season tomatoes for the richest flavor; Roma or plum tomatoes work beautifully because of their meaty texture and natural sweetness.
- Roasting the vegetables is key—it concentrates their natural sugars and gives the soup that smoky, caramelized depth no canned version can match.
- Adjust the heat level easily by choosing mild or spicy chili peppers—or omit them altogether for a more traditional, mellow tomato soup.
- Substitute heavy cream with Greek yogurt, coconut milk, or Mexican crema for lighter or dairy-free options.
- A touch of smoked paprika adds warmth and body—if you prefer, you can replace it with regular paprika or even roasted cumin for a subtle twist.
- For a smoother soup, strain through a fine-mesh sieve after blending. For a rustic, chunkier version, blend only half of the mixture.
- This recipe easily doubles and freezes beautifully, making it a great choice for meal prep or family dinners.
