What is someone to do when they have an abundance of tomatoes in their garden and a bunch of veggies in the fridge to use up? Roasted vegetable soup of course! I like to have a couple of recipes in rotation to use up random produce in our fridge, and this one is our favorite as the weather is cooling down. This is not your regular vegetable soup that would cook the vegetables by boiling. This is more of pureed tomato soup with hidden additional veggies with the added depth of flavor added by roasting the veggies.
Roasting vegetables is about the only way I can get my family to eat a vegetable in my house. But honesty, I don’t mind because it’s my favorite way to enjoy them too! I got the idea for this recipe after I made roasted tomato sauce for spaghetti in this same sort of way. This is one of my husband’s favorite dinners (probably partially because I make it with grilled cheese lol), but it also was a HUGE hit with my toddler as well. Since this roasted vegetable soup is pureed, my toddler cannot tell which veggies I snuck in, so he just thinks it is plain tomato soup.
The thing that is great about this recipe is that it is so customizable. I never make it the same way twice, because I am always using up whatever vegetables we have. Zucchini, eggplant, bell pepper, broccoli, sweet potato, cauliflower would all be great options to add to this roasted vegetable soup! Tomatoes being the star of the show is our favorite way to make this, but try making it your own!
Also, you can mix it up by adding in some fresh herbs that you like. I like to add a little bit of fresh sage and rosemary, but you can try whatever you like and have. Or don’t add any herbs at all– we’ve done without and it’s tasty without them.
Getting a variety of vegetables is so important to your health– each one contains unique minerals and benefits. The more diverse your vegetable consumption, the more diverse your gut microbiome which is going to lead to overall better health and well-being.
You can puree this vegetable soup in a blender like what I did, or you can transfer all your vegetables into a medium saucepan once they are roasted and use an immersion blender and gradually add in your broth of choice.
Roasted Vegetable Soup
Ingredients
- 1 lb tomatoes
- 1 head garlic halved
- 3 carrots cut into large chunks
- 1/2 onion
- 1/2 cup yellow squash sliced
- 1 jalapeno chopped
- 2 tbsp avocado oil
- 2 tbsp olive oil
- salt and pepper to taste
- 4 cups broth of choice
Instructions
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Preheat oven to 400℉
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If using larger tomatoes, halve or quarter them. I used a combination of cherry tomatoes and Roma tomatoes.
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To sheet pan, add all desired veggies and drizzle with oils and then season to taste with salt and pepper
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Roast everything in the oven for about 30-45 minutes
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Let cool for about 5 minutes before squeezing garlic cloves out of covering into blender and then transferring other vegetables into the blender as well.
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Blend on medium and slowly add in broth until desired consistency of soup is reached
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Transfer to a medium saucepan and heat on medium for about 10-15 minutes. Season with additional salt and pepper as needed.
Recipe Notes
Feel free to customize with whatever vegetables you have on hand! I make this recipe differently every time I make it just to use up whatever we have on hand. I also love to add whatever fresh herbs we have on hand. I like to add a bit of sage and rosemary.
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