It has the background sweetness of a normal tomato soup but the roasted, charred flavour mixed with the paprika and the heat from a red chilli makes it smoky. spicy and completely moreish.
It's completely vegetarian too so great for serving to veggie guests - if you omit the cheese at the end it can also be vegan or plant-based.
The below makes three portions of soup and each bowl is around 240 calories when dressed with a little Grana Padano.
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| Smoky Tomato Soup |
Here's how:
- 600g tomatoes
- 1 white onion
- 1 garlic clove
- 1 red chilli
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1 vegetable stock pot made up to around 750-800ml
- Pinch salt
- Black pepper
- 1 tbsp olive oil
- Few shavings of Grana Padano
Firstly place onto a high heat of 200 degrees.
Roughly chop the tomatoes into quarters and throw onto a baking tray. Season generously and pour over the olive oil. Place into the oven for 20 minutes, or until just beginning to char.
In the meantime prepare the base of the soup by finely dicing an onion, mincing a clove of garlic and slicing a chilli and gently frying in a drizzle of olive oil.
Once the onion mixture is soft, add the paprika and oregano.
Once the tomatoes are ready, pop them into the pot with the onions and mix through.
Pour over the vegetable stock and give another seasoning of black pepper and allow to cook away for fifteen minutes.
Blitz the soup off the heat, return to the pan to warm through and serve with a couple of shavings of the Grana Padano. Enjoy!
A few other soup recipes that you might like:
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