September 26, 2012

Roasted Tomato & Veggie Soup


I am a soup person. Love all kinds – broccoli cheese, French onion, minestrone, veggie, lentil, clam chowder – you name it. They are so easy to prepare and always a home run with the family.

There was a sale on some tomatoes at Publix, so I stocked up on some and decided to try a roasted tomato soup. Perfect for the rainy, dreary day here in South Florida. This was by far one of the easiest soups to not only prepare but cooking time took just about 30 minutes! Can’t beat that….


Roasted Tomato & Veggie Soup

  • 4-5 plum tomatoes
  • 2-3 vine or beefsteak tomatoes
  • 1 cup of baby carrots
  • 1/2 onion
  • 2 garlic cloves
  • 1 bell pepper or 5 mini sweet peppers
  • 1 1/2 cups chicken or vegetable stock
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt & Pepper
  • Olive oil

Preheat oven to 375 degrees.

Slice tomatoes, onion, peppers and carrots and place them on a baking sheet that has been drizzled with olive oil. Add the garlic cloves (keep them in their skin, you will take it off after they roast). Drizzle veggies with more olive oil then some salt and pepper.
Place in the oven for 20-25 minutes.

Once all the veggies have been roasted, give everything a rough chop & remove the skins from the garlic, then dump the entire pan into a medium sized pot, along with stock, cheese, parsley, paprika, garlic powder and bit more salt and pepper. If you have an immersion (stick) blender, you can just blend everything right in the pot, if not, put all the veggies in a blender and pulse till everything has been pureed, then pour back into pot. Heat & serve!

You can garnish the top with some extra parsley, cheese or even some sour cream or Greek yogurt to add some creaminess. Orrrrrrrr grill up some kick ass grilled cheeses using ciabatta rolls and a variety of cheeses for an “adult” version of tomato soup and grilled cheese.


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