Let’s talk comfort food. The kind that warms you from the inside out, makes your kitchen smell incredible, and leaves you feeling cozy and satisfied. Tomato soup is one of those classics that never goes out of style-but we’re going to take it up a notch. By roasting vegetables before blending them into the soup, you unlock a deeper, richer flavor that is nothing short of magical. Imagine caramelized notes of roasted carrots, peppers, and onions dancing with the tangy sweetness of ripe tomatoes. Every spoonful becomes a symphony of textures and flavors. Whether you’re cooking for a weeknight dinner, entertaining friends, or just indulging in some self-care, this roasted veggie tomato soup is both hearty and wholesome.
Tomato Soup Roasted Veggies Recipe
This recipe isn’t just “toss everything in a pot and hope for the best”. We’re talking about a step-by-step method that layers flavor like a pro chef. Roasting vegetables first gives them a slight caramelized sweetness, then blending them with fresh herbs and a touch of cream creates a velvety, dreamy consistency. It’s comforting, nutritious, and downright addictive.
Ingredients Needed
Here’s a detailed breakdown of what you’ll need, plus some optional extras to elevate the soup:
- Fresh Tomatoes (4-5 large, ripe) – The base of our soup. Opt for vine-ripened or Roma tomatoes for maximum sweetness and minimal water content.
- Carrots (2 medium) – Add natural sweetness and depth.
- Red Bell Pepper (1 large) – Roasts beautifully, adding smoky undertones.
- Yellow Onion (1 large) – Brings aromatic depth and natural umami.
- Garlic (4 cloves) – Roasted along with veggies for mellow, sweet garlic flavor.
- Olive Oil (3 tbsp) – Coats the veggies for roasting and enhances flavor.
- Vegetable Broth (3 cups) – Acts as the soup’s liquid base. Chicken broth works too if you prefer.
- Fresh Basil (A handful) – Optional, adds aromatic freshness at the end.
- Salt & Pepper – Seasoning is key; balance flavors carefully.
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Optional Extras
- A splash of cream for a richer, velvety texture.
- Crushed red pepper flakes if you like a little heat.
- A pinch of smoked paprika to accentuate the roasted notes.
Cooking Instructions
Let’s get into the step-by-step magic of transforming raw vegetables into a silky, comforting soup:
- Preheat the oven to 400°F (200°C). This ensures a nice roast without burning the veggies.
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Prepare The Vegetables
- Peel and chop carrots into even chunks.
- Core and chop the bell pepper.
- Quarter the tomatoes.
- Slice the onion into wedges.
- Keep garlic cloves whole, but remove their skins.
- Toss vegetables with olive oil, salt, and pepper. Make sure each piece is coated evenly; this helps them caramelize beautifully.
- Spread the veggies on a baking sheet in a single layer. Avoid overcrowding, or they’ll steam instead of roast.
- Roast for 25-30 minutes, turning halfway through, until veggies are soft, slightly charred, and smelling irresistible.
- Transfer roasted veggies to a blender (or use an immersion blender directly in the pot). Add vegetable broth gradually. Blend until smooth and creamy.
- Simmer on low for 5-10 minutes to allow flavors to meld. Adjust salt, pepper, and seasoning as needed.
- Finish with fresh basil or a splash of cream if desired. Serve piping hot with crusty bread or a grilled cheese sandwich for ultimate comfort.
Ingredient Insights
Understanding your ingredients elevates your soup from good to unforgettable:
- Tomatoes: Ripe tomatoes are crucial; the more flavorful, the richer your soup. Roasting intensifies their natural sweetness.
- Carrots: Their natural sugars caramelize beautifully, creating a subtle sweetness that balances the acidity of the tomatoes.
- Red Bell Pepper: Adds a smoky, slightly tangy flavor when roasted, enhancing the soup’s complexity.
- Garlic & Onion: Roasting mellows their sharpness, creating a deep, rounded flavor base.
- Olive Oil: Not just a cooking medium-its fruity, peppery notes contribute significantly to the soup’s depth.
- Basil: Added at the end, it preserves its fresh, vibrant aroma.
Expert Tips
Here’s where we add the secret touches to take this soup over the top:
- Roast longer for depth: If you like a more intense, slightly smoky flavor, roast veggies for an extra 5-10 minutes.
- Balance acidity: If tomatoes are too tart, add a pinch of sugar or a carrot or two more.
- Blender tips: Blend in batches to avoid overfilling. A smooth, creamy texture comes from a combination of pureeing and a little elbow grease.
- Storage: Soup thickens in the fridge; thin with broth when reheating.
- Serving tip: Drizzle olive oil or cream in a swirl for a professional look.
Recipe Variations
Want to mix things up or cater to different tastes? Try these variations:
- Spicy Roasted Tomato Soup: Add a diced jalapeño before roasting or a pinch of cayenne after blending.
- Cheesy Tomato Soup: Stir in shredded cheddar or Parmesan for richness.
- Herbal Infusion: Swap basil for thyme, rosemary, or oregano for a different herbal profile.
- Vegan Creaminess: Use coconut milk or cashew cream instead of dairy for a luscious, plant-based twist.
Final Words
This roasted veggie tomato soup isn’t just a meal; it’s an experience. Every spoonful carries the warmth of roasted vegetables, the comfort of a classic tomato soup, and the depth that comes from attention to detail. Making it yourself is far more satisfying than opening a can, and the aroma alone will make your kitchen feel like a cozy retreat.
FAQs
What Ingredients Are Needed For Tomato Soup With Roasted Vegetables?
You will need ripe tomatoes, assorted vegetables such as carrots, bell peppers, and zucchini, onions, garlic, olive oil, vegetable or chicken broth, salt, pepper, and optional herbs like thyme or basil.
How Do I Roast The Vegetables For The Soup?
Preheat the oven to 400°F (200°C). Chop the vegetables into uniform pieces, toss them in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
Can I Use Canned Tomatoes Instead Of Fresh Ones?
Yes, canned tomatoes can be used. Opt for high-quality, whole or diced canned tomatoes. Reduce added liquid slightly since canned tomatoes already contain juice.
What Is The Best Way To Blend The Soup?
Once the roasted vegetables and tomatoes are cooked, add them to a blender or use an immersion blender to puree until smooth. Blend in batches if necessary to ensure a creamy texture.
Can I Make This Soup Vegan?
Yes, simply use vegetable broth instead of chicken broth and ensure no dairy or non-vegan ingredients are added. Optionally, you can use coconut milk or cashew cream for extra creaminess.
How Long Does It Take To Make Tomato Soup With Roasted Vegetables?
Preparation and roasting of vegetables usually takes about 15-20 minutes, roasting 25-30 minutes, and cooking the soup another 15 minutes. Overall, expect 55-65 minutes from start to finish.
Can I Prepare The Roasted Vegetables In Advance?
Yes, roasted vegetables can be prepared a day ahead and stored in the refrigerator. Add them to the soup during the final cooking stage to warm and blend.
How Can I Enhance The Flavor Of This Soup?
Sauté onions and garlic before adding roasted vegetables, add herbs like thyme, basil, or bay leaves, and finish with a splash of balsamic vinegar or a pinch of smoked paprika for depth.
Can I Freeze Tomato Soup With Roasted Vegetables?
Yes, the soup freezes well. Allow it to cool completely, store in airtight containers, and freeze for up to 3 months. Reheat gently on the stove, stirring occasionally.
What Can I Serve With Tomato Soup With Roasted Vegetables?
This soup pairs well with crusty bread, grilled cheese sandwiches, garlic bread, or a simple side salad. Garnish with fresh herbs, a drizzle of olive oil, or roasted seeds for added texture.