My favorite roasted tomato soup recipe is easy to make with simple ingredients and tastes SO fresh and delicious. Feel free to add cream if you’d like!
- 3 1/2 pounds ripe tomatoes (any small- to medium-sized tomatoes will do)
- 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, drizzle of heavy cream or olive oil, croutons, sour cream or fresh basil
- 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.
- 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.
- Put it all together. Add the broth, basil, and the roasted tomatoes (once they are ready) with their juices and stir to combine.
- Purée. Using a handheld immersion blender (or see instructions below for using a traditional blender), purée the soup until it reaches your desired texture.
- Season. Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
- Serve. Serve warm, garnished with any extra toppings you would like, and enjoy!
Traditional blender option: To purée the soup using a traditional blender, transfer it to the blender in one or two batches (depending on the size of your blender; you don’t want to fill it more than 3/4 full with a hot liquid). Tent the cap of the lid slightly open (facing away from you to prevent any splatters) so that the hot air can escape, then slowly increase the speed and blend until the soup reaches your desired texture. Hot liquids expand when blended, so always be sure that there is room for the hot air to escape.