The Only Roasted Tomato Soup Recipe You Need This Winter

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Preheat your oven to 400°F (200°C).

Place the tomatoes (quartered), onion quarters, and the whole garlic head with the top sliced off on a baking tray.

Drizzle with olive oil, season with salt, pepper, and toss to coat.

Roast for 35–45 minutes, or until the tomatoes are blistered and caramelized and the garlic is soft.

Transfer the roasted tomatoes and onions to a pot.

Once cool enough to handle, squeeze the roasted garlic cloves out of their skins and add them to the large pot.

Add smoked paprika, chili flakes, tomato paste, basil leaves, salt, pepper and pour in the water or vegetable broth.

Use an immersion blender to blend until completely smooth.

Bring the soup to a gentle boil, then reduce heat to low. Simmer for 10–15 minutes to deepen the flavor.

Stir in coconut cream or regular cream for extra richness. Add chopped basil if you like. And cook for a couple of minutes.

Ladle into bowls and serve hot with toasted buttered bread or grilled cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary