Roasted Tomato Vegetable Soup
Warm, comforting, and packed with wholesome flavors, this Roasted Tomato Vegetable Soup is the ultimate recipe for cozy nights or lunch on-the-go. Made with oven-roasted Roma tomatoes, sweet carrots, and fragrant garlic, this soup delivers a depth of flavor enhanced by the caramelization of the vegetables. Celery and onion are gently sautéed to build a savory base, while fresh basil and a touch of thyme add an herby brightness to every spoonful. Blended to a velvety texture and optionally enriched with a swirl of heavy cream, this easy-to-make dish is hearty, nutritious, and perfect for serving with crusty bread or a side salad. Whether you're looking for a quick weeknight meal or an impressive starter, this vegan-friendly (without cream) soup is as gorgeous as it is delicious.
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Recipe Information
Ingredients
- 6 pieces Roma tomatoes
- 2 medium Carrots
- 2 pieces Celery stalks
- 1 medium Yellow onion
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 0.25 cup Fresh basil leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the Roma tomatoes and cut them in halves. Place them cut-side up on a baking sheet lined with parchment paper.
Peel and roughly chop the carrots and place them on the same baking sheet. Drizzle the tomatoes and carrots with 2 tablespoons of olive oil and season with a pinch of salt and pepper.
Peel the garlic cloves, wrap them in a small piece of aluminum foil with a drizzle of olive oil, and place the foil packet on the baking sheet.
Roast the tomatoes, carrots, and garlic in the oven for 30 minutes, or until the tomatoes are tender and slightly caramelized.
Meanwhile, finely chop the celery and onion. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion and celery to the pot and sauté for 5–7 minutes, or until softened and translucent.
Remove the roasted vegetables and garlic from the oven. Add them to the pot with the onion and celery, including any juices from the baking sheet.
Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Lower the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.
Stir in the fresh basil leaves and blend once more until the basil is incorporated and the soup is creamy.
For a richer texture, stir in the heavy cream (optional) just before serving.
Taste and adjust seasoning if necessary. Serve hot, garnished with a few extra basil leaves or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 103.5 g | 38% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 36.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3466 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
