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To make the soup, first, you need to roast the tomatoes. Cut the tomatoes in half and place them on a baking sheet. Drizzle them with olive oil, salt, and pepper, and then roast them in the oven for about 20 minutes until they are soft and tender. Once they are roasted, let them cool down for a few minutes.
Next, you need to blend the roasted tomatoes in a blender until they are smooth and creamy. Add some smoked paprika to the mix to give it a smoky flavor. Then, add shredded cheese to the soup and blend again until the cheese is melted and well combined with the soup. Pour the mixture into a bowl and let it chill in the refrigerator for at least an hour.
When it is time to serve, take the soup out of the refrigerator and ladle it into a bowl. You can garnish it with some fresh herbs or croutons. The soup should be creamy, smooth, and thick, with a rich tomato flavor that is enhanced by the smoky paprika and the melted cheese.
This soup is perfect for those cold winter days when you want something warm and comforting but don’t have the time to cook a big meal. It is also a great way to use up any leftover tomatoes you may have in your fridge. Plus, it’s a healthy option since it is made with fresh tomatoes and doesn’t contain any added preservatives or artificial flavors.
Overall, the cold cream of roasted tomatoes, smoked paprika, and cheese is a delicious and easy soup that can be served as an appetizer or as a light lunch. It is perfect for those who love the flavor of roasted tomatoes and want a soup that is both creamy and flavorful. So next time you are looking for a comforting meal that is both easy and healthy, give this soup a try!
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