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Smoky Roasted Tomato Soup

Rich, velvety and bright with smoky depth, this is the perfect soup to see out the final days of winter. Sheet pan roasting draws out the tomatoes' natural sweetness, adding caramelised complexity and a deep, warming taste.

If you froze away an abundance of summer tomatoes, now is the time to put them to good use. Sweet, tangy, savoury and deeply comforting, this is winter comfort at its best.

Smoky Roasted Tomato Soup

Ingredients

  • 1.5 kg mixed medium sized Tomatoes (Roma/Cherry/grape etc), cut into quarters or halves if small
  • 1 large Onion, cut into quarters
  • 5 garlic cloves, not peeled

  • Mrs Rogers Salt, to taste

  • Mrs Rogers Ground Black Pepper, to taste

  • ½ teaspoon Mrs Rogers Chilli flakes, optional

  • 2 tablespoons Olive oil

  • 4 cups (1L) Mrs Rogers Liquid Vegetable Stock

  • 1 teaspoon Mrs Rogers Smoked paprika

  • 2 tablespoons Tomato paste

  • ½ cup cream, optional
  • Fresh Basil, optional
  • Parmesan, optional
  • Mrs Rogers Baking Paper (for lining tray)

Directions

  1. Preheat your oven to 200°C fan bake or 220°C conventional. Place the tomatoes, onion, and unpeeled garlic cloves on a lined baking tray. Drizzle with olive oil, season with salt, pepper, and toss to coat. Roast for 35–45 minutes, or until the tomatoes are blistered and caramelised and the garlic is soft.

  2. Transfer the roasted tomatoes and onions to a large pot or saucepan.

  3. Once cool enough to handle, squeeze the roasted garlic cloves out of their skin and add them to the pot then add in the smoked paprika, chilli flakes, tomato paste, basil leaves, salt, pepper and pour over the vegetable stock. Blitz until smooth using stick blender or if using a traditional; countertop blender, work in batches and make sure there is plenty of room for the hot air to escape.

  4. Bring the soup to a gentle boil, then reduce heat to low. Simmer for 10–20 minutes to deepen the flavor.

  5. The longer you simmer the more flavour your soup will have.

  6. Adjust seasoning to taste. If your soup tastes a bit sour from the tomato’s natural acidity, add 1 teaspoon of sugar at a time to find the right balance to suit your taste.

  7. If using cream for extra richness, stir this through the soup and cook for a couple of minutes.

  8. Serve with a sprinkle of fresh basil and grated parmesan, if using and toasted garlic bread.