Roasted Tomato Vegetable Soup Recipe
A cozy and easy roasted tomato vegetable soup made with fresh tomatoes, garlic, carrots, and basil. Roasted for extra flavor, blended until smooth, and simmered to perfection—perfect for chilly days or using up garden tomatoes!
Ingredients
- 3 lbs tomatoes halved or quartered
- 2 onions quartered
- 2 carrots chopped
- 1 head garlic top sliced off
- Olive oil for roasting
- Salt and pepper to taste
- 1 tbsp dried basil or more to taste
- 1 28 oz can of tomatoes
- 4 cups chicken stock
- Optional: cream croutons, fresh basil for garnish
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment or foil.
- Arrange the tomatoes, onions, carrots, and garlic on the sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for about 40 minutes until soft and slightly browned.
- Transfer veggies and garlic cloves (squeezed out of their skins) to a blender. Add canned tomatoes and blend until smooth.
- Pour into a pot, add chicken stock and basil, and bring to a gentle simmer.
- Simmer for 20 minutes. Taste and adjust seasoning as needed.
- Serve hot with desired garnishes.
Notes
Recipe Notes
- Tomato Types: This recipe works with any variety: Roma, heirloom, cherry, or a mix. Use what’s ripe and available!
- Make it vegetarian or vegan: Simply swap the chicken stock for vegetable broth.
- Blending Tips: A high-speed blender gives the smoothest texture, but an immersion blender works well for a more rustic finish.
- Storage: Leftovers keep in the fridge for up to 5 days, or freeze for up to 3 months in airtight containers.
- Batch Cooking: This soup doubles well if you have lots of tomatoes, just use two sheet pans when roasting.
- Don’t skip roasting: Roasting adds depth and sweetness that makes the soup rich and flavorful without cream or sugar.