/tomato-soup/TOMATO SOUP-1_1920_600.jpg "Tomato Soup")
Ingredients
Recipe Yield
Total Time
- 1 kg ripe tomatoes, halved
- 100 g red bell peppers, halved and deseeded
- 100 g onion, diced
- 4 cloves garlic, minced
- 400 g crushed tomatoes
- 800 ml vegetable broth
- 50 g tomato paste
- 10 g dried basil
- 10 g dried oregano
- 5 g smoked paprika
- Salt and pepper
- 20 ml olive oil
- Fresh basil leaves for garnish
Few things evoke the warmth and comfort of winter like a steaming bowl of homemade tomato soup. This Tomato Soup takes the classic to new heights, combining rich roasted tomatoes and bell peppers with a touch of smoky paprika and fragrant basil. Each spoonful is packed with flavor, blending the natural sweetness of roasted vegetables with savory herbs to create a soup that feels both nostalgic and gourmet. Perfect for chilly nights, this recipe offers the ultimate comfort, warming you from the inside out with its deep, layered taste.
Ideal for cozy evenings or gatherings around the table, this Tomato Soup brings a sense of warmth that’s hard to resist. The roasted vegetables add a depth of flavor that pairs beautifully with the simple spices and fresh basil, transforming an everyday favorite into something truly special. Serve it with a crusty piece of bread or alongside a crisp Hummus Crudité Platter for a balanced winter meal that satisfies and delights.
Preparation:
- Preheat your oven to 200°C.
- Place the halved tomatoes and red peppers on a baking sheet, cut side up. Drizzle with 10 ml of olive oil and season with salt and pepper. Roast in the oven for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
- While the tomatoes and peppers are roasting, heat the remaining 10 ml of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the canned crushed tomatoes, vegetable broth, tomato paste, dried basil, dried oregano, smoked paprika, and a pinch of salt and pepper to the pot. Stir well to combine. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Once the roasted tomatoes and peppers are done, carefully transfer them to a blender and blend until smooth.
- Pour the blended tomato and pepper mixture into the pot with the simmering soup. Stir well to combine.
- Ladle the soup into bowls, garnish with fresh basil leaves, and serve.
- Enjoy!
