Fire Roasted Tomato Soup
Ingredients:
6–8 ripe tomatoes (Roma or vine), halved
1 small onion, quartered
4 cloves garlic (peeled)
2 tbsp olive oil
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika (adds that “fire-roasted” flavor)
1/2 tsp dried thyme or basil
2 cups (480 ml) vegetable or chicken broth
1 tbsp tomato paste (optional, for richness)
1/2 cup (120 ml) heavy cream (optional for creamy version)
1 tsp sugar (optional, balances acidity)
Fresh basil or parsley (for garnish)
Instructions:
- Roast the vegetables
Preheat oven to 220°C (425°F)
Place tomatoes, onion, and garlic on a baking sheet
Drizzle with olive oil and sprinkle with salt, pepper, and paprika
Roast for 25–30 minutes until soft, slightly charred, and caramelized - Blend
Transfer roasted veggies to a blender
Add broth and tomato paste
Blend until smooth - Simmer
Pour into a pot and bring to a gentle simmer
Add thyme/basil and sugar (if needed)
Simmer for 10–15 minutes to deepen flavor - Add cream (optional)
Stir in heavy cream for a silky texture - Taste & adjust
Adjust salt, pepper, and seasoning as needed - Serve
Garnish with fresh herbs
Drizzle with cream or olive oil if desired
Tips:
For deeper smoky flavor: roast a red bell pepper with the tomatoes
Want it spicy? Add chili flakes
No fresh tomatoes? Use canned fire-roasted tomatoes