Roasted Vegetable and Tomato Soup
Summary
Craving a soul-soothing, nutritious, and tantalizingly delicious dish?
Enter the Roasted Vegetable and Tomato Soup.
Crafted to perfection, this soup is an ensemble of roasted veggies and sun-kissed tomatoes that promise a carnival for your taste buds. Whether you’re a soup aficionado or just seeking a warm hug in a bowl, this recipe won’t disappoint.
Ingredients
- Tomatoes: 5 large (1.5 lbs [680g])
- Carrots: 3 medium (0.5 lbs [225g])
- Red bell peppers: 2 (0.5 lbs [225g])
- Zucchini: 1 large (0.5 lbs [225g])
- Onion: 1 medium-sized (about 0.3 lbs [135g])
- Garlic cloves: 5 (minced)
- Olive oil: 3 tablespoons (45 ml)
- Vegetable broth: 5 cups (1.18 L)
- Fresh basil: 1/4 cup (chopped)
- Salt: 1 teaspoon (5g)
- Black pepper: 1/2 teaspoon (2.5g)
- Paprika: 1/2 teaspoon (2.5g)
Preparation and Cooking Time: 50 minutes.
Serves: 4
Nutritional Facts (Per Serving)
- Calories: 140
- Protein: 3g
- Carbohydrates: 20g
- Dietary Fiber: 4g
- Sugars: 9g
- Fat: 5.5g
- Sodium: 650mg
- Potassium: 710mg
- Vitamin A: 60% DV
- Vitamin C: 80% DV
- Iron: 8% DV
how to make your Roasted Vegetable and Tomato Soup
- First and foremost, prep those veggies.
Wash them thoroughly and roughly chop the tomatoes, carrots, bell peppers, zucchini, and onion. - Preheat your oven to 425°F (220°C).
Place the chopped veggies on a large baking sheet.
Drizzle with 2 tablespoons of olive oil and season with salt and black pepper.
Ensure they’re spread out evenly. - Slide the baking sheet into the preheated oven.
Roast those vegetables for about 25-30 minutes, turning halfway through until they’re beautifully golden and softened. - While the veggies are roasting, let’s turn our attention to the soup base.
Heat the remaining tablespoon of olive oil in a large pot over medium heat.
Once it’s hot, toss in the minced garlic.
Sauté for a mere 1-2 minutes, just until it’s fragrant. - By now, the oven should’ve worked its magic on the veggies.
Retrieve them and transfer to the pot. - Pour in the vegetable broth, sprinkle the paprika, and give it a good stir.
Increase the heat to bring your Roasted Vegetable and Tomato Soup to a boil.
Once boiling, simmer for another 10-15 minutes. - Now, the transformative step.
Use an immersion blender to puree the soup until it’s silky smooth.
Alternatively, you can use a countertop blender but be extra cautious with the hot liquid. - As the final touch, sprinkle in the chopped fresh basil and stir well.
Give it a taste.
Adjust the seasoning if required, and voila!
Tips
- For a richer taste, roast the garlic cloves with the veggies.
- Can’t find zucchini?
Feel free to replace it with similar veggies like squash. - If you love a hint of spice, a sprinkle of chili flakes will do wonders.
Serving Suggestions
- Ladle your Roasted Vegetable and Tomato Soup into bowls and serve hot.
- A swirl of olive oil or a sprinkle of parmesan (if you’re not vegan) elevates the experience.
- Don’t forget a slice of crusty bread or a handful of croutons for that extra crunch.
- Complement with a side of mixed greens or a Caesar salad.
Roasted Vegetable and Tomato Soup truly captures the essence of wholesome, heartwarming meals.
Not only does it encapsulate the rich flavors of roasted veggies, but its vibrant colors are also a feast for the eyes.
This dish proves that nutritious doesn’t mean bland.
It’s a toast to health and flavor in every slurp.
With AH7, you’re not just reading recipes; you’re delving into an experience.
Keep exploring, keep tasting, and keep loving every bite (or sip)!
FAQS
1. Can I use canned tomatoes instead of fresh ones?
Yes, you can substitute with canned tomatoes. If using, consider reducing the salt as canned tomatoes often contain added sodium.
2. How can I make this soup creamier?
For a creamier texture, you can blend in a potato, use a bit of coconut milk, or add a splash of heavy cream if you’re not vegan.
3. What can I use instead of zucchini?
Besides squash, you can also use eggplant or broccoli as alternatives to zucchini.
4. Can I make this soup in advance?
Absolutely! Store it in an airtight container in the refrigerator and simply reheat when ready to serve. It often tastes even better the next day!
5. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to a month.
6. Can I use chicken or beef broth instead of vegetable broth?
Yes, using chicken or beef broth will give the soup a richer flavor but remember it will no longer be vegetarian.
7. How do I achieve a chunkier texture for the soup?
Instead of fully puréeing the soup, you can blend only half of it or pulse the blender a few times to retain some chunkiness.
8. Can I add other herbs besides basil?
Definitely! Fresh herbs like thyme, oregano, or rosemary would complement the roasted flavors beautifully.
9. What if I don’t have an immersion blender?
You can use a countertop blender, but remember to be careful with the hot soup. Allow it to cool slightly before blending and open the blender vent, covering with a towel, to allow steam to escape.
10. Is this soup suitable for those on a low-carb diet?
While this soup contains veggies that have carbohydrates, it’s relatively low in carbs, making it suitable for most low-carb diets.
Roasted Vegetable and Tomato Soup
Nutritions
Ingredients
- Tomatoes: 5 large 1.5 lbs [680g]
- Carrots: 3 medium 0.5 lbs [225g]
- Red bell peppers: 2 0.5 lbs [225g]
- Zucchini: 1 large 0.5 lbs [225g]
- Onion: 1 medium-sized about 0.3 lbs [135g]
- Garlic cloves: 5 minced
- Olive oil: 3 tablespoons 45 ml
- Vegetable broth: 5 cups 1.18 L
- Fresh basil: 1/4 cup chopped
- Salt: 1 teaspoon 5g
- Black pepper: 1/2 teaspoon 2.5g
- Paprika: 1/2 teaspoon 2.5g
Instructions
- First and foremost, prep those veggies.
- Wash them thoroughly and roughly chop the tomatoes, carrots, bell peppers, zucchini, and onion.
- Preheat your oven to 425°F (220°C).
- Place the chopped veggies on a large baking sheet.
- Drizzle with 2 tablespoons of olive oil and season with salt and black pepper.
- Ensure they’re spread out evenly.
- Slide the baking sheet into the preheated oven.
- Roast those vegetables for about 25-30 minutes, turning halfway through until they’re beautifully golden and softened.
- While the veggies are roasting, let’s turn our attention to the soup base.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat.
- Once it’s hot, toss in the minced garlic.
- Sauté for a mere 1-2 minutes, just until it’s fragrant.
- By now, the oven should’ve worked its magic on the veggies.
- Retrieve them and transfer to the pot.
- Pour in the vegetable broth, sprinkle the paprika, and give it a good stir.
- Increase the heat to bring your Roasted Vegetable and Tomato Soup to a boil.
- Once boiling, simmer for another 10-15 minutes.
- Now, the transformative step.
- Use an immersion blender to puree the soup until it’s silky smooth.
- Alternatively, you can use a countertop blender but be extra cautious with the hot liquid.
- As the final touch, sprinkle in the chopped fresh basil and stir well.
- Give it a taste.
- Adjust the seasoning if required, and voila!
Notes
Can’t find zucchini?
Feel free to replace it with similar veggies like squash.
If you love a hint of spice, a sprinkle of chili flakes will do wonders. Ladle your Roasted Vegetable and Tomato Soup into bowls and serve hot.
A swirl of olive oil or a sprinkle of parmesan (if you’re not vegan) elevates the experience.
Don’t forget a slice of crusty bread or a handful of croutons for that extra crunch.
Complement with a side of mixed greens or a Caesar salad.
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