This Spicy Roasted Tomato Soup is one of my winter favorites and, between the chili and paprika, it offers the warmest comfort, no matter the weather. How spicy do I like this soup? I say that depends on the cold!🌶
Photography, recipe and styling by Stéan Kruger.
Whether it is acidity, sweetness, heat or creaminess that you're after, this soup has it all. The heat and warmth in this soup comes from dark-roasted paprika and chilies, complemented by the tender, roasted sweet-sour tomato medley and rounded by the basil pesto and rosemary.
Serve: 6 (makes approx. 3L)
Prep. Time: approx. 45 min.
Ingredients:
500g cherry tomatoes
5 large salad tomatoes
3 tbsp/ 45 ml olive oil
3 Garlic cloves, chopped
1 large red onion, roughly chopped
1 large fresh paprika, roughly chopped
1 tsp ground paprika
1 chili, roughly chopped or 1 tsp dried chili flakes, depending on taste (optionally)
3 sprigs rosemary
Salt & ½ tsp of black pepper, freshly grounded
2 tbsp butter
2 L vegetable broth
1 can chopped tomatoes with juice
2 tbsp Worcestershire sauce
2 tsp basil pesto or ½ cup basil leaves, chopped
2 tbsp brown sugar
½ cup fresh cream
Method:
Preheat the oven to 220°C and turn on the grill to medium heat.
Peel and roughly chop the onion, garlic and fresh paprika. Cut the salad tomatoes into wedges, leaving the skin on (this will get processed later).
Arrange the cherry tomatoes, onion, garlic, paprika and salad tomatoes on a sheet pan. Nestle the rosemary sprigs in.
Sprinkle with dried paprika, chili or chili flakes. Use as much or little as you please! Season with salt and pepper and dress thoroughly with olive oil, giving everything a toss to coat evenly.
Roast until the tomatoes and onions are starting to char and turn black at places. Toss occasionally to ensure even roasting. Don’t be tempted to remove the medley before it has charred enough, this is where the flavor develops! This takes approximately 15-25 minutes. Remove from the oven and discard the rosemary sprigs.
To a large casserole and over medium heat, add the butter and fry for 1 minute until the color deepens. Add the can of tomatoes with juice. Fry for 5 minutes. Add the roasted tomato medley and warm vegetable stock to the butter. Add the Worcestershire sauce, basil pesto or leaves and sugar to balance the acidity. Bring to a simmer and turn off the heat.
In batches, place the soup in a thermo blender and process until completely smooth. Return to the casserole and stir in the cream.
Serve with a dollop of Greek yoghurt, fresh or dried herb of your choice and toasted sourdough!
Notes:
This soup can be made in large batches, portioned into ziplock bags and frozen for later use.
If you do not have basil pesto, don't worry! Use any fresh herb at your disposal.
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