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Roasted Vegetable and Tomato Soup

5 from 1 vote
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.
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Total Time 50 minutes
Servings: 4 people
Calories: 140
Ingredients Method Notes

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

Method
 

  1. First and foremost, prep those veggies.
  2. Wash them thoroughly and roughly chop the tomatoes, carrots, bell peppers, zucchini, and onion.
  3. Preheat your oven to 425°F (220°C).
  4. Place the chopped veggies on a large baking sheet.
  5. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper.
  6. Ensure they’re spread out evenly.
  7. Slide the baking sheet into the preheated oven.
  8. Roast those vegetables for about 25-30 minutes, turning halfway through until they’re beautifully golden and softened.
  9. While the veggies are roasting, let’s turn our attention to the soup base.
  10. Heat the remaining tablespoon of olive oil in a large pot over medium heat.
  11. Once it’s hot, toss in the minced garlic.
  12. Sauté for a mere 1-2 minutes, just until it’s fragrant.
  13. By now, the oven should’ve worked its magic on the veggies.
  14. Retrieve them and transfer to the pot.
  15. Pour in the vegetable broth, sprinkle the paprika, and give it a good stir.
  16. Increase the heat to bring your Roasted Vegetable and Tomato Soup to a boil.
  17. Once boiling, simmer for another 10-15 minutes.
  18. Now, the transformative step.
  19. Use an immersion blender to puree the soup until it’s silky smooth.
  20. Alternatively, you can use a countertop blender but be extra cautious with the hot liquid.
  21. As the final touch, sprinkle in the chopped fresh basil and stir well.
  22. Give it a taste.
  23. 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.