Roasted Tomato and Vegetable Soup

5 from 1 vote

Roasted Tomato and Vegetable Soup is an easy and hearty meal using simple, healthy ingredients. The flavor of this roasted soup is so outstanding you'll want to serve it in as many ways as possible, not just with a spoon!

Prep Time20

Cook Time50

Total Time1 10

Course: healthy soup, Main Course Soup, Soup, vegetairan main course

Cuisine: American

Diet: Vegetarian

Keyword: roasted tomato and vegetable soup, roasted tomato soup, roasted vegetable soup, roasted vegetable soup with herbs

Servings: servings

Calories: 138kcal

Author: Renee Goerger

Equipment

Ingredients

4 tablespoons olive oil divided
3 pounds Roma tomatoes cored and quartered
2 pounds vine ripened tomatoes cored and quartered
1 large red onion roughly sliced
2 medium green bell peppers seeds removed and sliced
2 large carrots peeled and sliced into batons
4 ribs celery medium sliced
6 scallions roughly chopped
1 medium bunch fresh thyme
3 sprigs fresh rosemary
reserved tomato water (as needed) from salting and draining the tomatoes.
salt and pepper to taste

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Instructions

Preheat oven to 435-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.
Lay all of the chopped and prepared vegetables (tomatoes also) in an even layer, onto oiled baking sheets (2-3 baking sheets). Drizzle the vegetables with the remaining olive oil and season each sheet with salt and pepper (approximately ½ teaspoon of salt (per sheet) 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 racks halfway through the roasting process. You'll know their done when they're slightly charred, and they have shrunk considerably in size.
Remove the vegetables from the oven and place them all in a large bowl (juices and all) 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