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Roasted Veggie Tomato Soup

A comforting and easy-to-make soup bursting with fresh flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 cups ripe tomatoes fresh or canned
  • 1 red bell pepper, diced
  • 1 zucchini, chopped
  • 1 onion, diced
  • 4 cloves garlic, minced
Liquids and Oils
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
Seasoning
  • 1 teaspoon dried basil or fresh, if available
  • Salt and pepper to taste
Optional Toppings
  • crème fraîche optional topping
  • croutons optional topping
  • fresh herbs optional topping

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place diced tomatoes, bell pepper, zucchini, onion, and minced garlic on a baking sheet.
  3. Drizzle with olive oil, and sprinkle with salt and pepper. Toss gently.
Roasting
  1. Roast the vegetables in the oven for about 25-30 minutes until caramelized.
Blending
  1. Transfer the roasted vegetables to a blender, add vegetable broth and basil, then blend until smooth.
  2. Adjust blending to your preferred texture.
Serving
  1. Pour the soup into a large saucepan and warm it over medium heat.
  2. Adjust seasoning as necessary, serve hot with optional toppings.

Notes

Feel free to substitute any vegetables available, and this soup can be stored in the fridge for 3-4 days or frozen for later. Add red pepper flakes for heat or balsamic vinegar for tanginess.