Description
A rich and flavorful roasted tomato soup infused with smoked paprika for an extra depth of flavor.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, diced onion, and minced garlic on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, salt, and black pepper. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, until the tomatoes are caramelized and the onions are tender.
- Transfer the roasted vegetables to a large pot and add the vegetable broth. Bring to a simmer over medium heat.
- Use an immersion blender to blend the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Stir in the balsamic vinegar and adjust seasoning if needed. Heat through.
- Serve hot, garnished with fresh basil leaves.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 5
- Protein: 3
Keywords: smoked paprika roasted tomato soup, tomato soup recipe, roasted tomato soup, vegetarian soup, easy soup recipe