Spicy Roasted Tomato Soup With Garlic & Chilis
A bold and comforting roasted tomato soup spiced with garlic and red chilis, finished with fresh basil, creamy yogurt, and crunchy croutons.
Equipment
- Baking sheet
- Blender (immersion or countertop)
- Medium soup pot
- Sharp knife and cutting board
- Wooden spoon or spatula
- Small bowl for garnishes
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1.5 pounds ripe tomatoes halved
- 6 cloves garlic unpeeled
- 2 medium red chilis halved and deseeded
- 1 medium onion chopped
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish
- 1/2 cup plain yogurt or dairy-free alternative
- 1/4 cup fresh basil leaves torn
- Roasted bread croutons
For the Croutons
- 2 cups rustic bread cubed
- 1 tablespoon olive oil
- Salt to taste
Instructions
Step 1: Roast the Tomatoes, Garlic, and Chilis
- Preheat oven to 400°F (200°C). Arrange halved tomatoes, garlic cloves (in skin), and red chilis on a baking sheet. Drizzle with 1 tablespoon olive oil and season lightly. Roast for 25–30 minutes until softened and slightly charred.
Step 2: Sauté the Onion
- In a medium soup pot, heat the remaining olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Step 3: Blend the Roasted Ingredients
- Peel the roasted garlic. In a blender, combine roasted tomatoes, garlic, chilis, sautéed onion, tomato paste, smoked paprika, and vegetable broth. Blend until smooth.
Step 4: Simmer the Soup
- Pour the blended soup back into the pot. Simmer over low heat for 10–15 minutes. Season with salt and pepper to taste.
Step 5: Make the Croutons
- Toss bread cubes with olive oil and a pinch of salt. Spread on a baking sheet and bake at 375°F (190°C) for 10 minutes until golden and crisp.
Step 6: Garnish and Serve
- Ladle the soup into bowls. Garnish with a swirl of yogurt, torn basil leaves, and roasted croutons. Serve hot.
Notes
Adjust chili to taste for mild or extra-spicy versions.
For a richer texture, add a splash of coconut milk or cream.
Use high-quality canned tomatoes if fresh ones are out of season.
Freeze leftovers in portions for quick future meals.