Spiced Roast Tomato Soup
Equipment
- Baking tray
- Parchment paper
- Blender (immersion or countertop)
- Medium-sized saucepan
- Wooden spoon
- Knife and chopping board
Ingredients
- 8 ripe tomatoes Roma or plum work well, halved
- 1 large red bell pepper chopped
- 1 medium onion quartered
- 4 garlic cloves unpeeled
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp chili flakes optional, for heat
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 tsp sugar only if tomatoes are too tangy
- Fresh basil or cilantro for garnish
- A swirl of coconut milk or cream optional
Instructions
Roast The Vegetables
- Preheat the oven to 400°F (200°C). I place the halved tomatoes, bell pepper, onion, and garlic on a parchment-lined baking tray. I drizzle them generously with olive oil and sprinkle cumin, paprika, cinnamon, and chili flakes. Then, I roast them for about 30–35 minutes, until everything looks caramelized and slightly charred at the edges.
Blend The Soup
- Once roasted, I let the garlic cool slightly, then squeeze the cloves out of their skins. I transfer all the roasted veggies (including juices) to a blender and pour in the vegetable broth. I blend until smooth. Sometimes I keep it a little chunky if I want a rustic texture.
Simmer To Enhance Flavor
- I pour the soup into a saucepan and simmer for 10 more minutes. I taste and adjust salt, pepper, and add a bit of sugar if needed to balance the acidity.
Serve With Garnish
- I ladle the soup into bowls, swirl in a little cream or coconut milk, and finish with a handful of fresh herbs.
Notes
I created this soup during a time when I wanted something comforting but exciting. The spices took it to a whole new level. If you're like me—someone who likes familiar flavors with a twist—you’ll love this recipe. It’s flexible, vibrant, and always a crowd-pleaser.