Roasted Tomato and Vegetable Soup
Fresh tomatoes and vegetables are oven-roasted with thyme and rosemary, then blended into a smooth, flavorful soup without cream. Reserved tomato juices help create the perfect consistency in this comforting homemade soup.
Servings: 8 servings
Calories: 152kcal
Equipment
- high speed blender optional
- immersion blender optional
- soup pot optional
- salt and pepper grinders optional
- aluminum foil optional
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 3 pounds Roma tomatoes cored and quartered
- 2 pounds vine ripened tomatoes cored and quartered
- 1 large red onion chopped into 2" pieces
- 2 medium green bell peppers seeds removed and chopped into 2" pieces
- 2 large carrots peeled and cut into 1" pieces
- 1 medium eggplant peeled and chopped into 2" pieces
- 4 ribs celery chopped into 2" pieces
- 6 scallions chopped into 4" pieces
- 1 medium bunch (approximately 5-6 stems) fresh thyme
- 3 sprigs fresh rosemary
- reserved tomato water (as needed) from salting and draining the tomatoes.
- salt and pepper to taste
Instructions
- Preheat oven to 425-degrees Fahrenheit (220 degrees Celsius).
To make the tomato water:
- After the tomatoes have been chopped, add them to a colander along with approximately 2 teaspoons of kosher salt and toss well. Set the colander over a bowl to catch the juices that come from the tomatoes. Allow the tomatoes to sit for approximately 30 minutes.
- After 30 minutes time, gently press the tomatoes in the colander to release as much water as possible. Reserve the tomato water for later.
To roast the vegetables:
- While the tomatoes are draining, prepare the eggplant, bell pepper. carrots, celery, scallions, red onion, and the fresh herbs.
- Place the chopped and prepared vegetables (including the drained tomatoes) in an even layer onto 2 or 3 oiled baking sheets. Drizzle the vegetables with the remaining olive oil and season each sheet with salt and pepper (approximately ½ teaspoon of salt and ¼ teaspoon pepper, per sheet, or to taste).
- Add the baking sheets into the preheated oven and roast for 30-40 minutes, rotating the baking sheets halfway through the roasting process. Note - You'll know their done when they're slightly charred, and they have decreased considerably in size.
- Remove the vegetables from the oven and transfer them (including the juices that have accumulated on the baking sheets) into a large bowl to cool. Remove the spent herb stems and discard.
To blend the soup:
- Once the vegetables are cool (working in two batches) add them to a high-speed blender and blend until creamy. Add the reserved tomato liquid to thin the soup to your desired consistency. *Note - if you run out of tomato liquid before you get to your desired consistency, use water or vegetable broth as a replacement.*Note - directions for using an immersion blender are below.
- Add the puréed soup to a large soup pot to heat and eat immediately, or store in the refrigerator until ready to reheat and eat.
- Garnish the soup with a drizzle of olive oil on top of each serving along with some fresh basil leaves, if desired.
Notes
*Note - If using an immersion blender, add the roasted vegetables and their juices to a soup pot along with half of reserved tomato water. Blend with the stick blender adding additional tomato water, or vegetable broth until you reach your desired consistency.
Refrigerate in an airtight container for up to 5 days.
Reheat in a soup pot until hot.
May be frozen in an airtight freezer container for up to 4 months. Thaw in the refrigerator and reheat in a soup pot until hot.
Nutrition
Serving: 1cup | Calories: 152kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 47mg | Potassium: 1011mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5679IU | Vitamin C: 69mg | Calcium: 61mg | Iron: 1mg
