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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the Roma tomatoes and cut them in halves. Place them cut-side up on a baking sheet lined with parchment paper.

Step 3

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.

Step 4

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.

Step 5

Roast the tomatoes, carrots, and garlic in the oven for 30 minutes, or until the tomatoes are tender and slightly caramelized.

Step 6

Meanwhile, finely chop the celery and onion. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 7

Add the chopped onion and celery to the pot and sauté for 5–7 minutes, or until softened and translucent.

Step 8

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.

Step 9

Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Stir to combine and bring the mixture to a boil.

Step 10

Lower the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together.

Step 11

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.

Step 12

Stir in the fresh basil leaves and blend once more until the basil is incorporated and the soup is creamy.

Step 13

For a richer texture, stir in the heavy cream (optional) just before serving.

Step 14

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

Serving size	1754.8 grams (1754.8g)

Amount per serving	% Daily Value*
Calories	1133

Total Fat 72.80g	93%
Saturated Fat 22.10g	111%
Polyunsaturated Fat 7.00g
Cholesterol 67mg	22%
Sodium 4798mg	209%
Total Carbohydrate 103.50g	38%
Dietary Fiber 23.40g	84%
Total Sugars 36.90g
Protein 24.60g	49%

Vitamin D 0IU	0%
Calcium 345mg	27%
Iron 8mg	42%
Potassium 3466mg	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.

Source of Calories

Fat: 56.1%

Protein: 8.4%

Carbs: 35.5%