Smoky Roasted Tomato Soup

A rich and smoky tomato soup made with roasted tomatoes, garlic, and smoked
paprika.

Servings: 4

Author:

Prep
10 minutes

Cook
45 minutes

Total Time
55 minutes

Soup

American

diabetes friendly

🧂 Ingredients

1 Preheat oven to 200°C (400°F).
2 Toss tomatoes, onion, smoked paprika and garlic in olive oil. Place on a baking
sheet and roast in the preheated oven for 25-30 minutes, or until the tomatoes
are soft and slightly caramelized, and the garlic is golden and fragrant.
Roasting intensifies the flavors and adds a rich smokiness to the soup.
3 Remove the roasted vegetables from the oven and allow them to cool slightly.
Transfer the vegetables to a blender or food processor, including any juices
from the baking sheet. Add about half of the vegetable broth and blend until
smooth.
4 Pour the blended mixture into a large pot or Dutch oven over medium heat. Add
the remaining vegetable broth and bring the soup to a simmer. Simmer for 10-15
minutes to allow the flavors to meld.
5 Season with salt and pepper, and garnish with fresh basil. Serve hot with crusty
bread on the side for dipping.