Smoky Roasted Tomato and Pasta Soup
Warm, comforting, and bursting with flavor, Smoky Roasted Tomato and Pasta Soup is the ultimate bowl of coziness. This hearty recipe combines the rich, caramelized sweetness of oven-roasted Roma tomatoes, garlic, and red onion with the smoky depth of paprika and fire-roasted crushed tomatoes. Swirls of vegetable broth and tender bites of ditalini pasta make it satisfyingly filling, while fresh basil adds an aromatic finish. Perfect for chilly evenings, this soup is easy to prepare in under an hour and can be customized with a sprinkle of Parmesan or a kick of crushed red pepper flakes. Serve it with crusty bread for a soul-warming meal that’s as wholesome as it is delicious. Ideal for family dinners or easy meal prep, this roasted tomato soup is a must-try recipe for comfort food lovers.
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Recipe Information
Ingredients
- 8 pieces Roma tomatoes
- 4 pieces Garlic cloves
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 4 cups Vegetable broth
- 1 cup Dried pasta (small shapes, such as ditalini or macaroni)
- 15 ounces Canned fire-roasted crushed tomatoes
- 0.25 cup Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.25 cup Shaved Parmesan cheese (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Slice the Roma tomatoes in half lengthwise and place them cut-side up on the prepared baking sheet. Add the garlic cloves (with skins on) and slices of red onion to the sheet.
Drizzle the tomatoes, garlic, and onion slices with 2 tablespoons of olive oil. Sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is tender.
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Once the vegetables are done roasting, carefully remove the skins from the garlic cloves. Transfer the roasted tomatoes, garlic, and onion to a blender or a food processor. Add the canned fire-roasted tomatoes and blend until smooth.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the smoked paprika and stir for 30 seconds to release its aroma.
Pour the blended tomato mixture into the pot and stir well. Add the vegetable broth, remaining 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the crushed red pepper flakes (if using). Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
Add the cooked pasta to the soup and stir to combine. Let it simmer for another 5 minutes, allowing the flavors to meld.
Stir in the fresh basil leaves just before serving. Adjust seasoning to taste, if needed.
Ladle the soup into bowls and garnish with shaved Parmesan cheese, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 9.9 g | 36% | |
| Total Sugars | 16.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
