Roasted Tomato And Vegetable Soup

Roasted to perfection, this vibrant soup celebrates the flavors of fresh tomatoes, vegetables, and herbs in a deliciously comforting blend. With each spoonful, savor the tender roasted tomatoes, sautéed onions, and medley of vegetables, all perfectly balanced in a rich vegetable broth.

Ready Time

45 mins

Yields

5 servings

Ingredients

2 lbs ripe tomatoes, cored and chopped
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 cups mixed vegetables (such as zucchini, bell peppers, and cabbage)
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
1/4 cup chopped fresh parsley

Instructions

Preheat your oven to 425°F (220°C).

Toss the chopped tomatoes, olive oil, salt, and pepper on a baking sheet.

Roast in the oven for about 20-25 minutes, or until the tomatoes are tender and lightly browned.

While the tomatoes are roasting, heat another tablespoon of olive oil in a large pot over medium heat.

Add the chopped onion and sauté for about 5-7 minutes, or until softened.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Add the chopped carrots and celery to the pot, cooking for about 5 minutes, or until they start to soften.

Then, add the mixed vegetables, vegetable broth, diced tomatoes, dried basil, and dried oregano.

Stir well to combine.

Once the roasted tomatoes are done, remove them from the oven and add them to the pot.

Season with salt and pepper to taste.

Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.

Stir in the chopped fresh parsley.

Serve hot, garnished with additional parsley if desired.

Notes

You can customize the recipe to your taste by using your favorite vegetables in place of the mixed vegetables. Make sure to chop the vegetables into similar sizes so they roast evenly in the oven.

Tomatoes are the star of the show, so use ripe and flavorful ones for the best results.

If using canned diced tomatoes, look for ones labeled “no salt added” to reduce the sodium content of the soup. You can also add some cream or coconut cream towards the end of the simmering time to give the soup a creamy twist.

For a more intense flavor, roast the garlic along with the tomatoes in the oven instead of sautéing it with the onion.

This recipe makes about 5 servings, but it’s easy to double or triple the recipe if you need to feed a larger crowd. You can store the soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Reheat it gently over low heat, adding some water if needed to achieve the desired consistency.