| | | |

Roasted Tomato and Vegetable Soup

Roasted Tomato and Vegetable SoupI got 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 a big pot of vegetable soup with a roasted tomato base. I threw in a zucchini (from Jack’s garden), carrots, celery, kale, and garbanzo beans. I served the soup topped with feta cheese. It was hearty, flavorful, and so delicious… the entire family liked it.

Roasted Tomato and Vegetable Soup:


  • 10-12 miscellaneous tomatoes
  • 6-7 cloves of garlic, DO NOT REMOVE SKINS
  • 1/2 sweet yellow onion, cut into large chunks
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper, to taste
  • 4 cups of chicken or vegetable broth
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 2 cups of kale, chopped
  • 1 15 oz can of garbanzo beans or white beans, drained and rinsed
  • 6-7 fresh basil leaves, chiffonade
  • Feta cheese, for topping

How to Make Roasted Tomato and Vegetable Soup

Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with 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 and freshly cracked pepper; toss to coat.

Roasted Tomato and Vegetable SoupPlace 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.

Roasted Tomato and Vegetable Soup

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 chicken 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; cook for 30 minutes or until vegetables are tender. Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Serve with feta cheese sprinkled on top if desired. Enjoy.

Roasted Tomato and Vegetable Soup


Click here for a printable version of this recipe – For the Love of Cooking.net

Leave a Reply to The Blonde Duck Cancel reply

Your email address will not be published. Required fields are marked *


  1. 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!

  2. 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!

  3. 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!

  4. 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

  5. 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.

  6. 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.