**Smoky Roasted Tomato Soup with Balsamic & Thyme*

There’s something magical about the way tomatoes transform in the oven — their sweetness deepens, their edges caramelize, and that smoky aroma fills the kitchen like a cozy hug. This Smoky Roasted Tomato Soup with Balsamic & Thyme is my go-to comfort bowl when the weather turns crisp and the pantry begs for something simple yet soulful.

Roasting the tomatoes with garlic brings out a rich depth of flavor, while a splash of balsamic vinegar adds brightness and tang. Fresh thyme ties it all together with an earthy, herbal note that makes each spoonful feel like a little moment of calm.

Whether you serve it with crusty bread, a grilled cheese, or just a swirl of cream, this soup is proof that humble ingredients can create something truly special. It’s easy, elegant, and endlessly satisfying — the kind of recipe that makes you fall in love with your inner chef all over again

Print Recipe

Servings 4

Ingredients

For Roasting:

* 2 lbs ripe **tomatoes** roma, cherry, or a mix, halved or quartered
* 2 medium **shallots** quartered
* 4 cloves **garlic** peeled
* 2 tbsp **olive oil**
* 1 tbsp **balsamic vinegar**
* 2 sprigs fresh **thyme**
* ½ tsp smoked **paprika**
* ½ tsp **salt**
* ¼ tsp freshly ground **black pepper**

For the Soup:

* 2 cups vegetable or chicken **broth**
* ½ cup full-fat **coconut milk** or heavy cream optional
* Fresh **basil** leaves for garnish

Instructions

**Roast the Vegetables:** Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the tomatoes, shallots, and garlic cloves. Drizzle with olive oil and balsamic vinegar. Sprinkle with smoked paprika, salt, and pepper. Toss everything to coat evenly. Add the sprigs of fresh thyme on top.
**Bake:** Roast for 30-40 minutes, stirring halfway through, until the tomatoes are deeply caramelized and the shallots are tender and slightly charred. The garlic should be soft and fragrant.
**Blend the Soup:** Carefully transfer all the roasted vegetables, including the thyme leaves (discard the woody stems), and any juices from the baking sheet into a blender. Pour in the vegetable or chicken broth. Blend until the soup is completely smooth.
**Finish on the Stove:** Pour the blended soup into a saucepan and place over medium heat. Stir in the coconut milk or heavy cream if you are using it. Simmer gently for 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
**Serve:** Ladle the hot soup into bowls. Garnish with a few fresh basil leaves, a drizzle of olive oil, or toasted croutons.