Smoky Tomato Soup
This recipe is for a creamy and flavorful tomato soup that is perfect for a cozy night in. The tomatoes are roasted to bring out their natural sweetness and then blended with vegetable broth, onion, garlic, and spices. Heavy cream is added for richness and the soup is served hot with crispy croutons on top.
Ingredients
- 2 pounds of ripe tomatoes halved
- 1 onion chopped
- 4 garlic cloves minced
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 4 cups of vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Croutons for serving
Instructions
- Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the halved tomatoes on the baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the tomatoes in the oven for 30-40 minutes, until they are soft and caramelized.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
- Add the smoked paprika and dried thyme to the pot and stir to combine.
- Add the roasted tomatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, topped with crispy croutons. Enjoy!