If you have a garden overflowing with tomatoes, and other veggies, this is your recipe. This warm cozy soup made with roasted tomatoes and vegetables is packed with vitamins, minerals, fiber, and plant protein. It is one of the beautiful ways to enjoy the large amount of homegrown produce in a nutritious way and welcome Autumn with.
If you prefer watching the recipe in action to reading it, the video is on my YouTube channel.
I love growing tomatoes and other veggies, too. Tomatoes are super high in nutrients and so tasty, but they all seem to ripen at once at this time of year, and I find myself frantically trying to use them all up before they go bad. So I often make several batches of creamy tomato soup or just roasted tomato puree around this time of year and store it in the freezer. I highly suggest making the puree with tomatoes while they’re in season to enjoy later. The puree can be used for a variety of purposes. Even if you don’t grow your own tomatoes, the farmers’ markets and vegetable stands are dripping with beautiful tomatoes ready for picking. I have pureed most of the homegrown red tomatoes and enjoying these beautiful yellow ones in the salad. These tomatoes are meaty and have a superb flavor.
The Best Roasted Tomato and Vegetable soup
I call this roasted tomato and vegetable soup the best because not only is this soup delicious but is super healthy, comforting, filling, satisfying and easy to make. It calls for a lot of vegetables, but you can change it up based on your own favorites or what’s available. I make it with what I am growing in the garden, and although it turns out different every time, it always turns out delicious. To make this roasted tomato and vegetable soup more of a balanced meal I add edamame and hemp seeds for protein and serve with charcoal chia bread.
Preparing the soup is easy, you start by roasting the tomatoes in the oven. Roasting intensifies the flavors and makes this soup incredibly savory. It takes about an hour to roast 3-4 lbs. of tomatoes in one tray. Once the tomatoes are roasted, puree them in a blender or food processor. That really provides the perfect hearty tomato flavor and thickness to the soup.
While the tomatoes are in the oven dice up all the veggies. Sauté the onions, garlic, carrot, and fennel in olive oil until they are nice and soft. Feel free to sauté to your liking. I like them nice and browned, to the point where the onions are starting to caramelize. This is to bring out all of the delicious flavors of the aromatics and add to the base flavor.
Next, you add everything else to the pot except for the cauliflower florets and roasted pureed tomatoes. Bring it all to a boil and then simmer to deliciousness. I wait to add them in the last 10 minutes because the tomatoes are already cooked and I don’t want the cauliflower to get mushy. I add jalapeno and whole black peppercorns in there too, to make it spicy. My preferred seasoning for soup is generally Italian seasoning but this time I simply added garden fresh basil. Enjoy the hearty soup on its own, or pair it with some bread.
I like to make a big pot of this soup and eat it the next day and the day after that. The flavors develop as it sits in the fridge! You could also freeze it for up to a few months. This is the type of hearty soup that makes it the best kind of comfort food for fall and winter nights.
And if you like what you’re seeing here, then take a look at my Punched Up Tomato soup, Easy Tomato soup with Broccoli, Velvety Tomato Basil Soup (dairy-free), and Mexican Chickpea Tortilla Soup as well. Or, Click here to find out more of my soup recipes.
Bookmark this recipe and if you make it, please let me know! Leave a comment below or take a photo and tag me on Instagram, twitter and Facebook with #simpleglutenfreekitchen
Ingredients
- The ingredient list for this soup recipe is broken down into two parts – the pureed roasted tomatoes and the soup.
- 3-4 lbs. fleshy tomatoes
- Olive oil
- Salt and pepper
- 3-4 cups pureed roasted tomato or you can use canned blended roasted tomatoes
- 1 medium onion, 1 cup chopped
- 2 stalks celery, chopped
- 1/2 bulb fennel, fronds removed, 1 cup diced
- 1 carrot, 1 1/2 cup, diced
- 6-8 cloves garlic, minced
- 1 bell pepper (green or red or mixed) – 1 cup cut in chunks
- 1/2 eggplant - 1 cup cut in chunks
- 1 zucchini, 1 1/2 cup cut in chunks
- 1 cup corn kernels fresh or frozen
- 1 1/2 cup frozen shelled edamame (green soybeans)
- 1 1/2 cups diced cauliflower florets
- 3 -4 cups vegetable broth or water
- salt to taste
- 1 tsp black peppercorns
- 1 -2 jalapeno, chopped
- 1/2 cup packed basil leaves
- 1/3 cup Hemp hearts
- 3 tbsp Olive oil
Instructions
- Preheat the oven to 450.
- Cover the cookie sheet with parchment paper or tin foil or put a rack over it.
- Cut the ends off the tomatoes and slice them in half lengthwise. Lay the tomatoes on a cookie sheet with the cut side up. My preferred method is to put over rack. I add water to the pan to avoid any smoking.
- Drizzle with olive oil. Salt and pepper each tomato half. Roast in the oven for 50-60 minutes.
- When tomatoes are done roasting, remove them from the oven. Cool a bit and puree in a blender until almost smooth.
- While the tomatoes are roasting cut the vegetables, if you haven't already.
- In a large saucepan, over medium-high heat the olive oil, then sauté' the onions, garlic, fennel, and carrots, until lightly browned, about 6-8 minutes.
- Add the zucchini, squash, fresh corn kernels, eggplant, bell pepper, vegetable broth, chopped jalapeno, whole black peppercorns, edamame, and salt.
- Mix and bring to a boil over high heat, cover the pot with a lid, and then turn the heat to a low simmer for about 8- 10 minutes or until the vegetables are just about tender.
- Next add roasted tomato puree and cauliflower florets. Cook on low until cauliflower is soft, not mushy.
- Taste the soup and then adjust the seasoning if necessary. Add basil.
- Ladle the soup into bowls and garnish with hemp seeds. Serve the soup with slices of GF bread if you want.
Judee
I always get excited with soup recipes. The weather is defiently getting cooler in my parts and I’m welcoming soup. this looks delicous and extremely nourishing with all the vegetables..
angiesrecipes
Such a simple yet wonderful soup with all the fresh produce. Love those hemp hearts as the topping for the extra protein and nuttiness.
sherry
this sounds like a wonderful flavourful soup balvinder. I love edamame!
lowcarbdiabeticJan
Soups are perfect for cooler months, this looks and sounds delicious.
All the best Jan
2pots2cook
Now when the days are colder, it is great to find such a healthy and comforting soup recipe!
John / Kitchen Riffs
Yes, please. 🙂 We love soup, and at this time of the year have it a couple of times a week. This is one I want tomake.
BTW, just want to say we’ve just posted our last blog post. I’ve thoroughly enjoyed your blog, and I’ll still be visiting. But we’ve got a lot of activities lined up that will be occupying my time, so my visits will be much more sporadic in the future. Best wishes to you.