Smoky Roasted Tomato Basil Soup

• 2 tablespoons olive oil
• 4 cups cherry tomatoes, halved
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup fresh basil leaves, plus extra for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1/4 cup heavy cream (optional)

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until softened.
2. 2 Heat remaining olive oil in a large pot over medium heat. Add onions and garlic, cooking until translucent.
3. 3 Stir in smoked paprika, then add roasted tomatoes, broth, diced tomatoes, basil, salt, and pepper. Bring to a simmer.
4. 4 Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. 5 Stir in balsamic vinegar and heavy cream if using. Adjust seasoning to taste.
6. 6 Serve hot, garnished with fresh basil leaves and a drizzle of olive oil.

Equipment

• Baking sheet
• Large pot
• Immersion blender or regular blender

Variations

• Add cooked white beans for extra protein.
• Stir in a handful of spinach leaves for added greens.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use almond milk instead of heavy cream for a dairy-free option.

Pairings

• Grilled cheese
• Crusty bread
• Charcuterie board

Nutrition

Tips

• For an extra smoky flavor, add a dash of liquid smoke to the soup.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with grilled cheese sandwiches or a crusty baguette.
• Add a side of warm, crusty bread for dipping.

FAQ