Can I use skin on the tomatoes, or should I peel them before roasting?

You can absolutely leave the skins on the tomatoes. Roasting softens them, and once blended, they fully break down into the soup. This method preserves nutrients and enhances texture. There’s no need to waste time peeling, and many cooks find that the resulting soup is smooth and flavorful, even with skins included.

What if my tomatoes are not very ripe or sweet?

If your tomatoes aren’t particularly ripe, don’t worry—roasting helps concentrate their natural sugars. However, if the soup tastes too tart after blending, add ½ teaspoon of sugar at a time until the flavor balances. The combination of charring, garlic, and smoked paprika also adds richness that offsets a lack of natural sweetness.

Can I make this soup without cream (dairy-free) or use a substitution?

Yes, this recipe is easy to adapt. Omit the cream or butter for a lighter or dairy-free version. You can also substitute with plant-based cream, unsweetened coconut milk, or vegan butter. Each option maintains a smooth, satisfying finish while accommodating dietary needs.

How long will leftovers keep, and can I freeze the soup?

Leftovers stay fresh for up to four days in the fridge. Just store the soup in an airtight container and reheat gently. For longer storage, freeze it for up to three months in freezer-safe containers. Thaw in the fridge overnight and reheat on the stovetop, adjusting seasoning as needed.

Smoky Roasted Tomato Soup: 6 Powerful Steps to Bold Flavor

Description

Smoky Roasted Tomato Soup delivers rich, charred flavor with optional cream or dairy-free twists—perfect for cozy, nourishing meals.

Ingredients

For the roasted tomatoes:
- 3 pounds ripe red tomatoes, halved and cored
- 5 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika (optional)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the soup:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 medium onion, diced
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon white sugar, if needed
- 1/2 cup cream or 2 tablespoons butter (optional)
- 1/4 cup chopped fresh basil (optional)

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Instructions

Preheat your oven to 425°F (or 400°F if using convection).
Spread halved tomatoes and unpeeled garlic on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat thoroughly and place tomatoes cut side up.
Roast for 40 to 45 minutes, until edges of the tomatoes begin to char.
In a large pot, heat olive oil over medium-high. Add diced onion and minced garlic; cook for about 3 minutes until translucent.
Remove the garlic skins from the roasted cloves and transfer all roasted tomatoes, garlic flesh, and any tray juices into the pot.
Add vegetable broth and blend with an immersion blender (or use a blender in batches) until smooth.
Bring the soup to a simmer over medium heat for 10 minutes.
Stir in cream or butter, if using. Taste and add sugar if the soup tastes too acidic.
Garnish with fresh basil and serve hot. Optional: pair with grilled cheese.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: SOUPS
Method: Roasting and Blending
Cuisine: American