Roasted Tomato Soup (Printable Version)
A rich, creamy tomato dish with roasted veggies, smoky paprika, and fragrant basil for a cozy meal.
# Ingredients Required:
→ Vegetables
01 -
1 kg fresh Roma tomatoes, quartered
02 -
1 large onion, diced
03 -
3 garlic cloves, minced
→ Liquids and Seasonings
04 -
2 tbsp olive oil
05 -
1 teaspoon smoked paprika
06 -
1 litre vegetable or chicken broth
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Optional
09 -
250 ml heavy cream
10 -
Fresh basil leaves, for garnish
# Guide to Cooking:
01 -
Preheat the oven to 200°C and line a large baking tray with parchment paper.
02 -
Arrange the quartered tomatoes, diced onion, and minced garlic on the baking tray. Drizzle with olive oil, then sprinkle smoked paprika, salt, and black pepper. Toss gently to ensure an even coating.
03 -
Roast the vegetables in the preheated oven for 30 to 35 minutes until tomatoes are blistered and onions begin to caramelise around the edges.
04 -
Transfer the roasted vegetables and their juices into a blender or use an immersion blender in a large pot. Add the broth and fresh basil leaves. Blend until smooth and creamy.
05 -
Pour the blended mixture into a pot and gently warm over medium heat. Stir in heavy cream if using, then adjust seasoning with additional salt and pepper to taste.
06 -
Ladle the soup into bowls, optionally swirl with cream or drizzle with olive oil, and garnish with fresh basil leaves. Serve with crusty bread or grilled cheese as preferred.
# Extra Suggestions:
01 -
Using Roma tomatoes enhances sweetness and reduces liquid content for a richer texture.