Description
This Roasted Veggie Tomato Soup is a cozy, flavor-rich bowl that combines the deep sweetness of oven-roasted tomatoes and vegetables with aromatic herbs and spices. Perfect for chilly days, this soup is hearty yet light, offering a comforting meal that satisfies both palate and soul.
Ingredients
Vegetables
- 6 large ripe tomatoes, halved
- 1 large onion, quartered
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 red bell pepper, seeded and quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
Herbs and Spices
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Liquids
- 4 cups vegetable broth
- 1 bay leaf
Finishing
- Fresh basil leaves, for garnish
- Optional: 1/4 cup heavy cream or coconut cream for richness
Instructions
- Preheat and prepare vegetables. Preheat your oven to 425°F (220°C). Arrange tomatoes, onion, carrots, celery, red bell pepper, and garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt, black pepper, dried thyme, and dried basil. Toss to coat evenly.
- Roast the vegetables. Roast the vegetables in the preheated oven for 35-40 minutes until they become tender and slightly caramelized. The roasting process concentrates their natural sweetness and deepens flavor, essential to this soup’s rich taste.
- Blend the roasted vegetables. Once roasted, remove the garlic cloves from the skins and transfer all the vegetables to a large blender or food processor. Add a splash of vegetable broth to assist blending and puree until smooth or slightly chunky, based on your preference.
- Simmer the soup. Pour the pureed vegetables into a large pot. Add the remaining vegetable broth and bay leaf. Bring to a gentle simmer over medium heat. Let it cook uncovered for 15-20 minutes, allowing flavors to meld thoroughly.
- Adjust seasoning and finish. Remove the bay leaf and taste the soup. Adjust salt, pepper, and if you enjoy some heat, sprinkle in crushed red pepper flakes. For extra creaminess, stir in heavy cream or coconut cream just before serving.
- Serve warm with garnish. Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with crusty bread or your favorite sandwich for a wholesome meal.
Notes
- Roasting the vegetables enhances the sweetness and adds a subtle smoky flavor to the soup.
- You can use an immersion blender directly in the pot if preferred instead of transferring to a blender.
- For a vegan version, omit the heavy cream or use coconut cream or a plant-based alternative.
- Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- If you want the soup thinner, add more vegetable broth or water when blending or simmering.
