Roasted Tomato Vegetable Soup
This Roasted Tomato Vegetable Soup is a hearty, flavorful dish that combines the sweetness of roasted tomatoes with a medley of fresh vegetables and aromatic herbs. Roasting the tomatoes intensifies their flavor, creating a rich, comforting soup that's perfect for colder days. The addition of carrots, celery, and garlic makes this soup both nutritious and satisfying. It’s an easy-to-make recipe that can be enjoyed on its own or served alongside a variety of sides.
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.