Dive into a flavor explosion with this Spicy Roasted Tomato Soup, a vibrant and comforting recipe perfect for chilly evenings or a light yet satisfying lunch. Forget bland, watery tomato soup; this recipe uses the magic of roasting to unlock the tomatoes' natural sweetness and intensify their flavor profile. We'll build layers of taste, starting with the smoky char of roasted tomatoes and building towards a satisfying warmth from a hint of chili flakes. The creamy texture and rich color will leave you wanting more. This isn't your grandma's tomato soup; prepare for a gourmet experience that's surprisingly simple to create.
This spicy roasted tomato soup recipe is far more than just a simple bowl of soup; it's a culinary adventure. Get ready to transform humble tomatoes into a culinary masterpiece. Ready to unlock the secrets to this incredible soup? Let's jump into the step-by-step guide below and create this delicious and easy recipe together.
Tools Needed
- Baking tray
- Oven
- Hand blender
- Saucepan
Ingredients
- Tomatoes (various types and sizes)
- Fresh red chilies
- Shallots
- Garlic (1 whole bulb)
- Olive oil
- Salt
- Freshly ground black pepper
- Fresh basil leaves
- Vegetable stock
- Cherry tomatoes
- Parmesan or Pecorino cheese
- Cream
Step-by-Step Instructions
Step 1. Roast the Tomatoes and Aromatics
- Preheat oven to 180°C (0:08).
- Place tomatoes, chilies, shallots, and garlic on a large baking tray (0:13.28).
- Drizzle with olive oil, season with salt and pepper (0:58.039). Add extra olive oil to the top of the garlic (0:67.28).
- Roast for 30-40 minutes, until tomatoes blister and break down (0:73.52).
- Remove from oven, squeeze the roasted garlic from its skin into the tray (0:94.56).
- Cut cherry tomatoes in half, rub with half a garlic clove for extra flavor (1:42.04).
- Drizzle with olive oil and roast until golden brown (1:57.879).
- Grate Parmesan cheese over the cherry tomatoes, broil for 2-3 minutes until cheese melts and slightly toasts (1:65.519).
Step 2. Simmer and Blend the Soup
- Remove tomato vines and skins (1:07.719). Pour everything into a saucepan (1:13.399).
- Add basil leaves and vegetable stock (1:16.0).
- Blend until smooth using a hand blender (1:23.64).
- Season to taste, add extra virgin olive oil, and simmer gently (1:27.68).
Step 3. Prepare the Garnish
- Cut cherry tomatoes in half, rub with half a garlic clove for extra flavor (1:42.04).
- Drizzle with olive oil and roast until golden brown (1:57.879).
- Grate Parmesan cheese over the cherry tomatoes, broil for 2-3 minutes until cheese melts and slightly toasts (1:65.519).
Step 4. Serve
- Serve soup drizzled with cream and extra virgin olive oil (1:84.56).
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- Use a variety of tomatoes for best flavor (0:15.4).
- Add as many chilies as you like for desired spiciness (0:37).
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 5-8g
FAQs
1. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I do if my soup is too spicy?
Add a dollop of sour cream, crème fraîche, or a splash of heavy cream to mellow the heat. A spoonful of sugar can also help balance the flavors.
This Spicy Italian Roasted Tomato Soup is a testament to the transformative power of simple ingredients. Enjoy the vibrant flavors and satisfying warmth of this easy-to-make recipe, perfect for sharing with friends and family. So grab your tomatoes, and get ready to experience soup perfection!