Roasted Tomato and Vegetable Soup
I received another bag of delicious tomatoes from my sweet and generous neighbors, Jack and Mary, this weekend. Since it has been raining and cold lately, I decided to make this roasted tomato and vegetable soup recipe. I threw in a zucchini (from Jack’s garden), carrots, celery, kale, and garbanzo beans (chickpeas), and served it topped with feta cheese. My family thought it was hearty and delicious, and paired well with a loaded Caesar salad and crusty bread.
Roasted Tomato and Vegetable Soup
Ingredients:
- 11-13 miscellaneous tomatoes
- ½ yellow onion, cut into large chunks
- 7 cloves of garlic, DO NOT REMOVE SKINS
- 1 tbsp olive oil, or more to taste
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
- 4 cups of chicken broth or vegetable broth
- 3 carrots, peeled & diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 cups of kale, chopped
- 1 (15-oz) can of garbanzo beans (chickpeas) or white beans, drained and rinsed
- 7 fresh basil leaves, chiffonade
- Feta cheese, for topping
How to Make Roasted Tomato and Vegetable Soup:
Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
Quarter the tomatoes, cut the onions, and break up the head of garlic (KEEP SKINS ON SO THEY DON’T BURN).
Spread the tomatoes, onions, and garlic all over the lined baking sheet.
Drizzle with olive oil over the top, then sprinkle with sea salt, freshly cracked pepper, and crushed red pepper flakes to taste and toss to coat.
Place in the oven and roast for 30-40 minutes, or until vegetables are really soft and the tomatoes are still juicy.
Remove from the oven and let cool.
Once they have cooled, carefully peel the skin off the cloves of garlic.
Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven, then add the broth to the tomato mixture.
Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
Add the carrots and celery and cook, stirring occasionally, for 30 minutes or until vegetables are tender.
Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Taste the soup and re-season if needed.
Serve with feta cheese sprinkled on top if desired. Enjoy.
Equipment
Ingredients
- 11-13 miscellaneous tomatoes
- ½ yellow onion cut into large chunks
- 7 cloves of garlic DO NOT REMOVE SKINS
- 1 tbsp olive oil or more to taste
- Sea salt and freshly cracked pepper to taste
- Pinch of crushed red pepper flakes to taste
- 4 cups of chicken broth or vegetable broth
- 3 carrots peeled & diced
- 2 celery stalks diced
- 1 zucchini diced
- 2 cups of kale chopped
- 1 15-oz can of garbanzo beans (chickpeas) or white beans, drained and rinsed
- 7 fresh basil leaves chiffonade
- Feta cheese for topping
Instructions
- Preheat the oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
- Quarter the tomatoes, cut the onions, and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN).
- Spread the tomatoes, onions, and garlic all over the lined baking sheet.
- Drizzle with olive oil over the top, then sprinkle with sea salt, freshly cracked pepper, and crushed red pepper flakes to taste and toss to coat.
- Place in the oven and roast for 30 minutes, or until the vegetables are really soft and the tomatoes are still juicy.
- Remove from the oven and let cool.
- Once they have cooled, carefully peel the skin off the cloves of garlic.
- Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven, then add the broth to the tomato mixture.
- Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
- Add the carrots and celery and cook, stirring occasionally, for 30 minutes or until vegetables are tender.
- Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Taste the soup and re-season if needed.
- Serve with feta cheese sprinkled on top if desired. Enjoy.
I've been topping everything with feta lately and it's glorious! I love all these veggies.
This beats anything that might come from a can!
How lovely to be able to use these gifts from your friends in such a hearty, nutritious way! I love vegetable soup, but I've never thought to roast the tomatoes…genius!
Comforting bowl of tempting and hearty soup..
Healthy and loved the idea of roasting tomatoes …
So much nicer and healthier than any soup you could buy. Diane
Great soup i like the roasted tomatoes in it,cheers
http://matbakhun.blogspot.com/
Looks delicious! I love the flavor of roasted vegetables and I think having a base of roasted tomatoes sounds like the best way to bring that to this soup… Can't wait to try it!
What a fabulous idea to roast the tomatoes! I bet that step really added a richness to the soup! YUM!
Kim in MD
A fantastic looking soup – I love the addition of feta on top!
when first time i saw ur page i fell in love with it!since then i've been visiting ur page regularly. it's one of the best food blogs i have ever seen..just perfect!
Roasting the tomatoes intensifies the flavor, perfect!! Love the crumbly feta on the top!!
Looks yummy, my Tomato plant finally started doing its thang and of course they are all ripening at once!
We all wish we had a Jack, and even more when we see this beautiful soup!
That soup is the definition of comfort food – looks delicious!
It sounds wonderful!
um, yum! I love your recipes that have roasted vegetables!
I love roasted vegetables in soup and your soup looks especially good, Pam. The cheese makes a wonderful topping and plays nicely against the caramelized sugar in the vegetables. Have a great evening. Blessings…Mary
wow, this was great. I have a recipe blog as well that I just started. Follow me if you could as well, thanks. http://www.newfoundmeals.blogspot.com
Looks delicious and healthy! I'm gonna make it myself!
This post makes me want to be in the kitchen cutting, chopping, and combining these ingredients to make this soup. Seriously, I can almost smell it cooking on the stove top.
Just letting you know…I've been having a major soup craving lately. 🙂
yum, looks delicious.
It's getting to be that time of year and this soup looks fabulous, Pam. Roasted veggies have such a great flavor and I can imagine how rich this soup tasted.
third try, keep getting a 503-Service Unavailable error. Sorry if you're getting repeats from me.
Wow that looks amazing! I'll have to make this tonight!