Roasted Tomato Vegetable Soup Garden Goodness in a Bowl
Roasted Tomato Vegetable Soup Garden Goodness In
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction: Get Ready for a Hug in a Bowl
Fancy a bit of comfort food, eh? Honestly, nothing beats a warm bowl of tomato vegetable soup on a chilly evening.
Remember those nights when your mum made you soup after a rough day? This easy soup recipe is all about that feeling! I'm going to show you how to make the best tomato soup you've ever had, right in your own kitchen.
Quick Hook: Garden Goodness is Calling
Ever wondered how to use up all those lovely veggies from the garden? This tomato vegetable soup recipe is your answer! It's packed with flavour, super healthy, and surprisingly simple to make.
Plus, it's a fantastic way to sneak in extra veggies for the kids (or even the picky adults!).
Brief Overview: From Italy With Love
This homemade tomato soup isn't just any soup; it's like a little taste of Italy. This recipe has its roots in classic Mediterranean cooking, where simplicity and fresh ingredients reign supreme.
It's easy to whip up, taking about an hour from start to finish, and makes enough for about 6 servings – perfect for a family dinner or batch cooking.
Main Benefits: Healthy and Hearty
Packed with vitamins and antioxidants, this healthy tomato soup is a nutritional powerhouse. It's also naturally vegan , making it a great option for everyone.
Serve it with a crusty bread for dipping, and you've got a complete, satisfying meal. What makes this garden vegetable soup extra special? It’s the roasting that brings out the real flavour.
And now, onto the ingredients! Let's get this vegetable soup recipe started, shall we?
Ingredients & Equipment
Ready to make the best tomato vegetable soup ? You will need good ingredients and the right equipment. This homemade tomato soup will taste amazing if you follow my tips.
Main Ingredients
- Ripe Tomatoes: 2 lbs (900g) . Look for ripe, juicy tomatoes. Plum tomatoes are great!.
- Onion: 1 large (about 1 cup), roughly chopped. Yellow or white onions work fine.
- Carrots: 2 medium (about 1 cup), peeled and chopped. Adds sweetness and texture.
- Celery: 2 stalks (about 1 cup), chopped. Celery adds a lovely savory depth.
- Bell Pepper: 1 red (about 1 cup), seeded and chopped. For color and sweetness.
- Garlic: 4 cloves , minced.
- Olive Oil: 2 tablespoons . Extra virgin is best.
- Dried Oregano: 1 teaspoon .
- Dried Basil: 1/2 teaspoon .
- Vegetable Broth: 4 cups (950ml) . Low sodium is a good choice.
- Salt: 1/2 teaspoon , or to taste.
- Black Pepper: 1/4 teaspoon , or to taste.
- Red Pepper Flakes: Optional, for heat.
- Fresh Basil: Optional, for garnish.
- Crème Fraîche: Optional, for serving.
Seasoning Notes
Oregano and basil are key for that Italian vibe. I love a pinch of red pepper flakes for a little warmth.
It kicks the healthy tomato soup up a notch. You know? If you don't have fresh basil, dried works too.
But fresh is better, honestly. If you want a change of pace for this garden vegetable soup , try using a dash of smoked paprika.
Equipment Needed
- Large Baking Sheet: For roasting the veggies.
- Large Pot: Or a Dutch oven, for simmering.
- Immersion Blender: Or a regular blender. Be careful with hot soup.
- Knife and Cutting Board: For chopping.
- Measuring Cups and Spoons: You know, for measuring.
A good knife is essential. It's makes chopping easier. Trust me. A blender is also key for that creamy texture. This creamy tomato soup will be your new favourite.
That's it! Let's make this easy soup recipe ! I always have so much fun in the kitchen.
Cooking Method: Roasting for Flavour in Tomato Vegetable Soup
Alright, let's talk roasting. Honestly, it's a game-changer for tomato vegetable soup . Roasting brings out the sweetness in the veggies and adds this incredible depth of flavour you just can't get any other way.
Think of it like this: you're caramelizing all those natural sugars, creating a smoky, almost addictive quality that elevates your vegetable soup recipe from "meh" to "OMG!".
Prep Steps: Get Your Mise en Place Sorted!
First things first, mise en place , my friends. It's French for "everything in its place". Chop your 900g tomatoes (halved or quartered), 1 cup of onion , 1 cup of carrots , 1 cup of celery , and 1 cup of red bell pepper .
Mince your 4 cloves of garlic . This makes the process effortless. Safety reminder: Always use a sharp knife and a stable cutting board.
No one wants sliced fingers!
Step-by-Step: Roast to Perfection
- Preheat your oven to 400° F ( 200° C) .
- Toss all chopped veggies and garlic with 2 tablespoons of olive oil , 1 teaspoon of dried oregano , 1/2 teaspoon of dried basil , 1/2 teaspoon of salt , and 1/4 teaspoon of black pepper on a large baking sheet.
- Spread them out in a single layer. Don’t overcrowd the pan.
- Roast for 45 minutes , or until the vegetables are tender and slightly browned. You're looking for slightly charred edges!
- Transfer the roasted vegetables to a large pot.
- Add 950ml of vegetable broth .
- Simmer for 15 minutes to meld the flavours.
- Blend until smooth using an immersion blender (or carefully in a regular blender).
Pro Tips: Secret Soup Hacks
Want to make the best tomato soup ? Don’t be afraid to let your veggies get a bit colour during roasting.
That's flavour gold. A common mistake? Under-seasoning. Taste and adjust throughout! If you want a creamy tomato soup , try adding a splash of coconut milk after blending for a vegan tomato soup version.
This makes it extra lush. Make-ahead tip: Roast the veggies a day ahead and store them in the fridge. Then, just simmer and blend when you're ready.
Boom! Easy soup recipe success!
Recipe Notes: Top Tips for a Top-Notch Tomato Vegetable Soup
Alright, so you're buzzing to make this amazing tomato vegetable soup ? Brilliant! But before you get stuck in, let's chew the fat about a few bits and bobs that'll take your garden vegetable soup from "meh" to "oh my gosh!".
Honestly, these are the little things I've picked up along the way making homemade tomato soup !
Serving Suggestions: Getting Your Grub On!
Presentation matters, right? For plating, think about swirling a bit of cream or coconut milk on top. A few fresh basil leaves scattered about? Chef's kiss! It is a creamy tomato soup , you see! As for sides, a grilled cheese is a dead cert.
Crusty bread is a must. Or even a simple side salad balances the richness perfectly. I always like to put a few croutons on mine.
That is what makes the best tomato soup !
Storage Tips: Keep it Fresh, Keep it Tasty
Got leftovers? Ace! Let the soup cool down completely first. Then, bung it in an airtight container and stash it in the fridge.
It'll keep for 3-4 days . Freezing is totally an option too! Pop it in a freezer-safe container, leaving a bit of room at the top.
It will keep for 2-3 months . When you're ready to tuck in, defrost it overnight in the fridge. Reheat on the hob, stirring occasionally, until piping hot.
Trust me, it's just as good as fresh!
Variations: Making It Your Own
Fancy a bit of a tweak? No worries! For a vegan tomato soup , just make sure your broth is plant-based.
And swap the crème fraîche for a dollop of plant-based yogurt. Easy peasy! Want a bit of a kick? A pinch of red pepper flakes is your friend.
Or, if you fancy something a bit different, roast some butternut squash in with the other veggies for a sweeter, creamier version.
Swapping out the ingredients can really spice up your vegetable soup recipe . Did you know, over half the population now prefer a good roasted vegetable soup over other varieties of soups.
Nutrition Basics: Goodness in a Bowl
This healthy tomato soup is packed with vitamins and antioxidants from all those lovely veggies. It's low in calories but high in flavour.
You're getting a good dose of fibre, which is great for your gut. Plus, it's a cracking way to sneak extra veg into your diet.
Just watch the sodium levels in your broth, as some brands can be a bit salty. Looking for an easy soup recipe ? This is it!
So there you have it! A few extra pointers to make your tomato vegetable soup a proper winner. Don't be afraid to experiment and make it your own.
Get cooking and enjoy every slurp!
Frequently Asked Questions
Can I make this tomato vegetable soup ahead of time? Like, can I prep this on a Sunday and have it ready for the week?
Absolutely! This tomato vegetable soup is a fantastic make-ahead meal. In fact, the flavours often meld together even better after a day or two in the fridge. Just let it cool completely before storing it in an airtight container. It’ll happily keep for 3-4 days in the fridge, ready for a quick reheat when you fancy a warming bowl.
How do I store leftover tomato vegetable soup, and can I freeze it for later?
Storing leftover soup is a breeze! For the fridge, allow the soup to cool completely, then transfer it to an airtight container. It'll keep for about 3-4 days. To freeze, portion the cooled soup into freezer-safe containers or bags, leaving a bit of space at the top as the liquid will expand. This tomato vegetable soup can be frozen for up to 2-3 months. When you're ready to eat, thaw it overnight in the fridge or use the defrost setting on your microwave.
What vegetables work best in tomato vegetable soup, and are there any I should avoid?
The beauty of tomato vegetable soup is its versatility! As well as the suggested vegetables, feel free to add things like courgette (zucchini), sweet potato, green beans, or even spinach towards the end of cooking. Avoid vegetables that become overly mushy or bitter when cooked for a long time, such as very leafy greens (except for a quick wilt at the end) or certain types of squash that might overpower the flavour profile.
My tomato vegetable soup tastes a bit bland. How can I boost the flavour?
A bland soup is a right old nuisance, isn't it? First, check your seasoning! A good pinch of salt and pepper can make all the difference. For an extra flavour boost, consider adding a squeeze of lemon juice or a dash of balsamic vinegar for brightness. A bay leaf during simmering, removed before blending, also adds depth. And if you're feeling adventurous, a pinch of red pepper flakes or a swirl of pesto on top can really liven things up.
Is this tomato vegetable soup recipe healthy? What are the nutritional benefits?
You bet your bottom dollar it is! This tomato vegetable soup is packed with vitamins, minerals, and fibre from all those lovely vegetables. Tomatoes are a great source of lycopene, an antioxidant linked to various health benefits. Plus, it's low in fat and calories, making it a guilt-free and nutritious meal option. Using low-sodium broth helps to keep the sodium content in check, making it even healthier.
Can I make this roasted tomato vegetable soup vegan?
Absolutely, making this roasted tomato vegetable soup vegan is as easy as pie. Just ensure you're using vegetable broth (rather than chicken broth). Also, swap out any dairy-based garnishes like crème fraîche for a plant-based alternative like cashew cream or coconut yogurt. Now, you have a delicious and comforting vegan meal!
