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Roasted Vegetable and Tomato Soup

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.
5 from 1 vote
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Total Time: 50 minutes

Nutritions

Nutrition Facts
Roasted Vegetable and Tomato Soup
Amount per Serving
Calories
140
% Daily Value*
Fat
 
5.5
g
8
%
Sodium
 
650
mg
28
%
Potassium
 
710
mg
20
%
Carbohydrates
 
20
g
7
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
3
g
6
%
Vitamin A
 
60
IU
1
%
Vitamin C
 
80
mg
97
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

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

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.
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.