Smoky Roasted Tomato Soup

5 from 3 votes

Smoky roasted tomato soup is made with a plentitude of roasted vegetables, enhanced with smoked paprika and red pepper flakes.

Prep Time20

Cook Time1

Total Time1 20

Course: Soups and Stews

Cuisine: American

Diet: Vegan

Servings:

2 pounds Roma tomatoes, washed and sliced in half lengthwise (about 9 or 10 tomatoes, depending on size)
2 small onions, quartered
2 medium carrots, peeled and cut into chunks
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
3 large cloves garlic, peeled
1 can (14.5 ounces) whole tomatoes, undrained
3 cups vegetable or chicken broth (reduced sodium, if possible)
½ teaspoon dried oregano (if using fresh, use 1 ½ teaspoons)
½ teaspoon smoked paprika
1 pinch red pepper flakes (about ¼ teaspoon, more to taste)
½ cup heavy cream, optional (see note)
suggested garnishes: shredded cheese, croutons, fresh chopped parsley or basil, or crackers.

Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes, onions, and carrots with olive oil, salt and pepper. Arrange tomatoes cut side up. Use a small square of foil to make a packet for your garlic. Place the foil packet on the baking sheet with the other vegetables. Roast for about 45 minutes, turning the pan halfway through.
2 pounds Roma tomatoes, washed and sliced in half lengthwise, 2 small onions, quartered, 2 medium carrots, peeled and cut into chunks, 3 large cloves garlic, peeled, 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
In a large stockpot, combine the roasted vegetables, canned tomatoes (crush them against the side of the pan with spoon), broth, oregano, smoked paprika, and red pepper flakes. Remove garlic cloves from foil packet and add to soup.
1 can (14.5 ounces) whole tomatoes, undrained, 3 cups vegetable or chicken broth, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, 1 pinch red pepper flakes
Cook over medium low heat until everything is heated and the carrots are tender (if they weren't from the roasting), about 20 minutes.
Using an immersion blender, purée the soup until it is smooth. You can use a blender or a food processor too, just be careful and do it in small batches. If you'd like to add heavy cream, stir it in after puréeing the soup.
Taste and season with salt and pepper if needed. Serve with desired garnishes.

Add cream: For a creamier soup, over very low heat after the soup has been puréed, slowly stir in ½ cup heavy cream. Do not boil.
Nutrition note: Nutrition information below is calculated using low salt vegetable broth. It does not include garnishes or heavy cream.

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