Spicy Roasted Tomato Soup
This spicy roasted tomato soup combines smoky, caramelized tomatoes with fiery chili flakes for a bold, comforting flavor. The process involves roasting fresh tomatoes and aromatics, then blending into a smooth, velvety soup with a lively kick and bright herb notes. It’s a hearty, vibrant dish with a rich, slightly charred appearance and a warming, spicy finish.
Equipment
- Baking sheet
- Blender or immersion blender
- Saucepan or heavy-bottomed pot
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
- 6 cups ripe tomatoes vined or heirloom, halved
- 1 large onion sliced
- 3 cloves garlic minced
- 1 small red chili deseeded, sliced
- 4 cups vegetable stock preferably homemade
- 2 tablespoons olive oil divided
- fresh basil or thyme chopped, for garnish
- to taste salt and pepper for seasoning
Instructions
- Preheat your oven to 200°C (400°F). Arrange the halved tomatoes, sliced onion, minced garlic, and sliced chili on a baking sheet, ensuring everything is spread out evenly. Roast for 25–30 minutes until the tomatoes are deeply charred and fragrant, with a smoky aroma filling your kitchen.
- While the vegetables are roasting, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the sliced onion and sauté for about 8 minutes, stirring occasionally, until the slices turn golden brown and smell sweet and inviting.
- Once the vegetables are roasted and cooled slightly, transfer the tomatoes, garlic, and chili to the pot with the sautéed onions. Cook everything together for 5 minutes, allowing the flavors to meld and the juices to bubble up, filling the air with smoky, spicy scents.
- Pour in the vegetable stock, then bring the mixture to a gentle simmer. Let it cook for 10 minutes, stirring occasionally. The soup should start to thicken slightly, with the flavors intensifying and the aroma becoming richer.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer the mixture in batches to a blender and puree until silky. Return to the heat if needed, and taste—add salt, pepper, or more chili to your preference.
- Stir in chopped fresh herbs like basil or thyme for a bright, green note. Let the soup sit for 5 minutes to allow the flavors to meld, then ladle into bowls. Finish with a drizzle of olive oil and an extra sprinkle of herbs for garnish, and serve hot.
Notes
Roasting the tomatoes adds a smoky depth to the soup. Adjust chili amount based on your spice tolerance. For extra richness, a swirl of cream or a dollop of yogurt can be added before serving.