Roasted Tomato Vegetable Soup is a soul-soothing dish that brings together the rich flavors of roasted tomatoes, aromatic herbs, and a variety of fresh vegetables.
This comforting soup is the perfect choice for a cozy dinner or as a satisfying appetizer to any meal.
Roasting the tomatoes before adding them to the soup enhances their natural sweetness and depth of flavor, while the combination of vegetables like carrots, celery, and onions adds a lovely texture and balance.
Not only does this soup taste delicious, but it’s also packed with nutrients, making it a wholesome and nourishing option.
It’s a versatile recipe that can be served on its own or paired with a side like a crunchy piece of bread or a classic grilled cheese sandwich.
Whether you’re enjoying it on a cold day or simply craving something fresh and vibrant, Roasted Tomato Vegetable Soup is sure to become a favorite in your kitchen.
Ingredients
Main Ingredients for Roasted Tomato Vegetable Soup
To prepare a hearty and flavorful Roasted Tomato Vegetable Soup, you’ll need the following main ingredients:
- Tomatoes (Roma or similar): These are ideal for roasting due to their meaty texture and sweet flavor.
- Carrots: Add natural sweetness and a lovely color to the soup.
- Celery: Provides a subtle earthy flavor and crunch.
- Onions: These enhance the overall aroma of the soup with their savory richness.
- Garlic: Essential for giving the soup a bold, aromatic base.
- Olive Oil: Used for roasting the vegetables and sautéing the aromatics.
- Vegetable Broth or Stock: Acts as the liquid base for the soup, adding depth and richness to the flavor.
- Salt and Pepper: To season and bring out the flavors of the ingredients.
- Herbs (Thyme, Basil, Bay Leaves): Add a fragrant, earthy touch to the soup and balance the sweetness of the tomatoes.
Optional Ingredients for Extra Flavor
- Red Pepper Flakes: For a mild heat, adding an extra layer of flavor.
- Cream or Milk: A splash of cream or milk can create a richer, creamier texture.
- Fresh Herbs (Parsley or Cilantro): Garnish with these to brighten the soup and add a fresh finish.
How to Make Roasted Tomato Vegetable Soup
Step 1: Preparing the Tomatoes for Roasting
Begin by preheating your oven to 400°F (200°C). Cut your tomatoes in half and remove the seeds if you prefer a smoother soup. Arrange them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roasting the tomatoes at this temperature for 25-30 minutes will caramelize them, concentrating their flavor and bringing out their natural sweetness. The tomatoes will become slightly charred around the edges, which will add depth to the final soup.
Step 2: Roasting the Vegetables
While the tomatoes are roasting, prepare the other vegetables. Slice the carrots, celery, and onions into bite-sized pieces. Toss these with olive oil, salt, and pepper, then spread them out on a separate baking sheet. Roast the vegetables for 20-25 minutes, or until they become tender and lightly caramelized. This step will help enhance their natural flavors, giving your soup a hearty, rich base.
Step 3: Sautéing Aromatics
In a large pot, heat a little olive oil over medium heat. Add the garlic and onions, sautéing them for about 3-5 minutes until they become fragrant and softened. This will create a flavorful foundation for your soup, complementing the roasted vegetables.
Step 4: Combining Roasted Tomatoes and Vegetables with Broth
Once the tomatoes and vegetables are roasted, remove them from the oven and carefully transfer them into the pot with the sautéed garlic and onions. Pour in your vegetable broth, stirring to combine. Add any additional seasonings, such as thyme, basil, or bay leaves, to deepen the flavor. Bring the mixture to a simmer, and allow it to cook for 10-15 minutes to help meld the flavors together.
Step 5: Blending the Soup
At this point, the soup can be either blended smooth or left chunky, depending on your preference. For a smooth texture, use an immersion blender directly in the pot, or transfer the mixture to a countertop blender in batches. Blend until the soup reaches your desired consistency—either velvety smooth or with some visible chunks for added texture.
Step 6: Final Adjustments and Seasoning
Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your flavor preferences. If you’d like a creamier soup, stir in a splash of cream or milk to enrich the texture. Let the soup simmer for another few minutes to heat through.
Tips for Making the Best Roasted Tomato Vegetable Soup
Choosing the Right Tomatoes
For the best flavor, opt for ripe, juicy tomatoes such as Roma or heirloom varieties.
These tomatoes have a dense, meaty texture that holds up well during roasting and adds natural sweetness to the soup. The better the tomatoes, the richer the final taste of your soup will be.
Roasting for Maximum Flavor
Don’t skip the roasting step! Roasting the tomatoes and vegetables brings out their natural sweetness and deepens the overall flavor of the soup. Make sure to roast them until they are slightly charred at the edges, as this adds a smoky complexity to the soup.
The caramelization that occurs in the oven is key to achieving that rich, savory taste.
Texture Preferences
Depending on how you prefer your soup, you can adjust the texture. For a creamy and smooth soup, blend it fully with an immersion blender or countertop blender.
If you enjoy a heartier soup, blend only half of the mixture or pulse it lightly to maintain some chunky vegetables in the final dish.
Either way, the flavors will be delicious!
Balancing the Flavors
Taste the soup as you go! The natural sweetness of the tomatoes can vary depending on the season, so you may need to adjust the seasoning. Add salt, pepper, or extra herbs like thyme or basil to bring out the flavors.
A small splash of balsamic vinegar or a pinch of sugar can also help balance the acidity of the tomatoes.
Storing and Reheating Tips
This soup stores wonderfully, making it ideal for meal prep. Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Reheat gently on the stovetop over low heat to preserve the texture and flavor. If the soup thickens while storing, add a bit of water or vegetable broth when reheating to reach your desired consistency.
Serving Suggestions
Perfect Pairings for Roasted Tomato Vegetable Soup
Roasted Tomato Vegetable Soup is delicious on its own, but pairing it with the right sides can elevate the meal.
A classic option is a grilled cheese sandwich—crispy on the outside, gooey on the inside. The warm, melty cheese complements the acidity of the soup perfectly.
For a lighter accompaniment, serve the soup with a fresh green salad tossed with a tangy vinaigrette.
The contrast between the warm, hearty soup and the crisp, refreshing salad offers a satisfying balance.
Another great option is to serve the soup alongside some crusty bread, perfect for dipping into the rich, flavorful broth.
Perfect for Any Occasion
This soup is versatile enough to be enjoyed as a light lunch, a starter for dinner, or even as part of a larger meal.
Its hearty ingredients and depth of flavor make it a perfect choice for colder weather or when you’re craving something nourishing and comforting.
Conclusion
Roasted Tomato Vegetable Soup is the ultimate comfort food, offering a rich blend of flavors from roasted tomatoes, hearty vegetables, and aromatic herbs.
Whether you enjoy it smooth or chunky, this soup provides a satisfying and healthy meal that can be served with a variety of sides.
The simple yet powerful roasting technique maximizes the flavor, making every bite an explosion of warmth and taste.
It’s also a versatile dish that can be customized to your liking—add a splash of cream for richness, or spice it up with red pepper flakes for heat.
With its ability to be made in advance and stored for later, it’s a perfect addition to your weekly meal plan.
Try this Roasted Tomato Vegetable Soup today, and let the vibrant flavors transform your next meal into a cozy, flavorful experience!
Frequently Asked Questions
1. Can I use canned tomatoes instead of fresh ones?
Yes, you can substitute canned tomatoes for fresh ones if you’re short on time or fresh tomatoes are out of season. However, roasted fresh tomatoes tend to have a deeper, sweeter flavor, so the soup may be slightly different in taste. Consider roasting the canned tomatoes in the oven for a few minutes to bring out a similar depth of flavor.
2. Can I make this soup in advance?
Absolutely! Roasted Tomato Vegetable Soup actually tastes even better after the flavors have had time to meld together. You can prepare it a day or two in advance and store it in the fridge. Reheat gently on the stovetop, adding a little extra broth or water if needed to adjust the consistency.
3. How can I make the soup creamier?
For a creamier version of this soup, simply add a splash of heavy cream, coconut milk, or even a dollop of sour cream after blending. This will give the soup a velvety texture while maintaining its rich flavors.
4. Is this soup gluten-free?
Yes, this Roasted Tomato Vegetable Soup is naturally gluten-free! Just be sure to check the labels of any vegetable broth or stock you use to ensure that it’s gluten-free.
5. Can I freeze this soup?
Yes, this soup freezes wonderfully! Let it cool completely before transferring it into airtight containers or freezer bags.
It will keep for up to 3 months in the freezer. When ready to eat, simply reheat on the stovetop and add extra broth if necessary to achieve your desired consistency.
Roasted Tomato Vegetable Soup
Equipment
- Baking Sheet: 1 (for roasting tomatoes and vegetables)
- Large Pot: 1 (for cooking soup)
- Immersion Blender (optional): 1 (for blending soup)
- Knife: 1 (for chopping vegetables)
- Cutting Board (1)
Ingredients
- 6 medium Roma tomatoes or other varieties suitable for roasting
- 2 medium carrots peeled and chopped
- 2 celery stalks chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 tbsp olive oil for roasting and sautéing
- 4 cups vegetable broth or stock
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 tsp dried thyme
- 1 tsp dried basil
- 1-2 bay leaves
- Optional: 1/4 tsp red pepper flakes for heat
- Optional: 1/4 cup heavy cream for a creamier texture
Instructions
Preheat Oven and Prepare Tomatoes
- Preheat the oven to 400°F (200°C). Cut the tomatoes in half, removing seeds if desired, and arrange them cut-side-up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until they are slightly charred and softened.
Roast Vegetables
- While the tomatoes are roasting, chop the carrots, celery, and onion. Toss these with olive oil, salt, and pepper, then spread them out on another baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
Sauté Garlic and Onions
- In a large pot, heat olive oil over medium heat. Add the minced garlic and chopped onion, cooking until fragrant and softened, about 3-5 minutes.
Combine Roasted Tomatoes and Vegetables
- Once the tomatoes and vegetables are roasted, carefully transfer them to the pot with the garlic and onions. Add the vegetable broth, thyme, basil, and bay leaves. Stir to combine and bring to a simmer. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
Blend the Soup
- Use an immersion blender to blend the soup directly in the pot until smooth (or leave some chunks if you prefer a more rustic texture). Alternatively, transfer the soup in batches to a countertop blender.
Adjust Seasonings and Serve
- Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed. If you want a creamier texture, stir in a splash of heavy cream. Let the soup simmer for a few more minutes before serving.
Notes
Recipe Notes
- Make it Creamy: For a creamier version, add a splash of heavy cream or coconut milk. This will give the soup a rich, velvety texture.
- Spice it Up: If you like your soup a bit spicier, add red pepper flakes or a dash of cayenne pepper to give it a subtle heat.
- Make-Ahead: This soup stores well in the fridge for up to 3-4 days, and it freezes well for up to 3 months. Just reheat on the stove and add a bit of broth if it thickens during storage.
- Texture Tip: If you prefer a chunkier soup, pulse the immersion blender lightly or blend just half of the soup, leaving the rest with some texture.
- Herb Variations: Feel free to experiment with fresh herbs like rosemary or parsley. Fresh basil added at the end of cooking can enhance the flavor.
