This roasted tomato soup is healthy, low-fat and super easy to make. To make a complete meal, it can be served with any sandwich, salad or a vegetarian protein topping like chickpeas or tofu.
Preheat the oven to 400°F (200°C) for at least 10 minutes.
In a baking tray, take quartered tomatoes, garlic cloves, salt n pepper and 2 tablespoons olive oil. Mix until oil and seasoning are coated well evenly.
Make sure the cut side is up for tomatoes for good, caramelized roasting.
Roast them into the preheated oven for 30 minutes. After that broil them on high for 3-4 minutes.
When the last 10 minutes of roasting are left, start caramelizing the onions in a pan. Heat the pan or dutch oven on medium heat. Add 1 tablespoon of oil and once hot add chopped onion. Sprinkle a little salt and cook.
Do stir in between to make sure that onions don’t stick to the bottom of the pan. Cook until they are golden brown in color.
Then add roasted tomato, garlic along with juice, fresh thyme, smoked paprika, vegetable stock and fresh basil leaves.
Let the mixture come to a boil. Then cover partially and let it simmer on low for 30 minutes.
Blend into a smooth puree. You can use an immersion blender or regular blender.
Then add honey. Mix and give it a taste test and adjust the salt if needed.
Notes
Always use ripe tomatoes. Unripe tomatoes make the soup sour and not palatable.
What type of tomatoes to use? It is best to use roma or plum tomatoes as they provide the best flavor when roasted. Instead, you can use cherry or grape tomatoes. But stay away from slicing tomatoes or any other verity that are more watery from inside.
Fresh basil is essential for a sweet, peppery flavor.
Dried thyme can be used instead of fresh. If using dried one then cut the amount in half.