Roasted Tomato Soup Recipe - Roasting the tomatoes intensify the flavors in this soup! Full of fresh vegetables it is incredibly savory and perfectly flavored. Yukon gold potatoes make the soup creamy without adding any cream. and the Italian seasoning gives it just the right amount of flavor!
Looking for another delicious soup? This easy Potato Soup Recipe is hearty, delicious and vegetarian. It's bacon free, but you'll never miss the meat!
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Fresh Tomato Soup Recipe
This is a soup I've made for years. My friend Michelle gave this recipe to me years ago. We've enjoyed it more times than I can count!
✔️ It's great in the wintertime when you're hoping to enjoy good vegetables (and they are scarce).
✔️ AND great to savor in the summertime when there's an overabundance of veggies.
✔️ This soup is amazing year round!
Roasted tomatoes, Yukon gold potatoes, zucchini, onions, carrots - easy
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- tomatoes - roasting the tomatoes gives them a whole new level of flavor!
- Yukon gold potatoes - Yukon gold adds creamy starchiness
- zucchini - fresh and tender
- leeks - for light onion flavor
- carrots - adds sweetness
- garlic - for warm depth
- chicken broth or veggie broth, whichever you prefer.
- red pepper flakes - add just a bit of heat
- salt, pepper and Italian spices for seasoning
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
Preparing the soup is easy, first roast the tomatoes.
- Preheat the oven to 350 degrees.
- Cover the cookie sheet with parchment paper or tin foil. This will make clean-up a breeze!
- Cut the ends off the tomatoes and slice them in half lengthwise.
- Lay them on a cookie sheet with the cut side up.
- Chop the garlic and sprinkle each tomato with a bit of garlic and then drizzle with olive oil.
- Salt and pepper each tomato half. Roast in the oven for 40 minutes.
- When tomatoes are done roasting, remove them from the oven.
- Flip them over and remove the skin and discard. This is easy to do with a fork and tongs as pictured below.
- The skin of the tomato will peel off easily, discard the skin. Cut the tomatoes into small pieces. Save the roasting juices and set the tomatoes & juices aside.
Then put the soup together!
- Slice the tomatoes in half and roast them.
- While the tomatoes are roasting, chop and prepare the vegetables.
- Sauté them until they are lightly browned.
- Add the spices and saute for another minute or two.
- Then add the broth and the roasted tomatoes.
- Bring everything to a boil, reduce to a simmer for about 20 minutes or until the potatoes are
tender..
Equipment
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- Soup Pot
- Soup Ladle - I love this beautiful wooden ladle.
- Chef's Knife
- Cutting Board
FAQ's
Almost any veggies can be used in vegetable soup; tomatoes, zucchini, potatoes, carrots, turnips, onions
Cut off the dark green leaves. Slice in half length-wise. Slice off the root. Run the leek under water, rinsing the dirt from all of the layers, checking to be sure they are clean.
Things to know
The key to this soup is roasting the tomatoes. It only takes a few minutes but it makes all the difference! Roasting intensifies the flavors and makes this soup incredibly savory.
- To find all of my tips and tricks to make the BEST homemade soup click here!
- Looking for budget-friendly tips? Click here to learn more!
I promise you that everyone will want seconds and this Fresh Tomato Soup Recipe will be a family favorite!
Variations
- You can really add any vegetables for this recipe - green beans, yellow squash, red bell peppers, you name it!
- Black beans or a cup of French lentils would be a delicious addition to add more protein.
Related recipes
Speaking of great soups, there are several on my site. Have you tried this recipe - Tomato Bisque Soup? Tangy and creamy it is soo yummy!
- Or how about Zucchini Tomato Soup? Easy to make too. You know me, soup is good food no matter what time of the year!
- This Tomato Bisque Soup Recipe - easy to make with layers of flavor, this is an excellent tomato soup! Serve with a toasted cheese sandwich for the ultimate comfort food meal!
- Rich and flavorful, this Authentic New Mexico Posole Recipe is slow cooker until the pork is fork tender - SO GOOD!
- Easy Chicken Dumpling Recipe - filled with dumplings, tender chicken and a cooked all day aroma - but it takes only an hour to make!
- This stew is packed with plenty of vegetables and greens with tender pasta - Vegetable Orzo Soup Recipe comes together in a snap and it's delicious!
- Cream of Asparagus Soup - this vegetarian soup has tender Yukon Gold potatoes and the creamiest texture, but this guilt free recipe has no cream!
- THIS recipe for Pepper Stew, amazing flavor and easy to make this vegetarian stew is hearty and SO GOOD!!!
Serving suggestions
Serve this Roasted Tomato Soup Recipe with crusty garlic bread and a tossed salad for a complete meal! Easy,
Vegetable Soup with Fire Roasted Tomatoes
Ingredients
- 8 roma tomatoes sliced in half
- 1 leek dark green leaves removed, cleaned well and chopped
- 2 carrots cleaned, quartered and diced
- 1 zucchini chopped
- 2 Yukon gold potatoes cleaned and diced into bite sized pieces
- 2 cloves garlic finely chopped
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- pinch red pepper flakes
- 1 tablespoon butter
- 4 cups chicken or vegetable broth low sodium
- olive oil, salt & pepper for drizzling over tomatoes
Instructions
- Preheat the oven to 350.
- Cover the cookie sheet with parchment paper or tin foil. This will make clean-up a breeze!
- Cut the ends off the tomatoes and slice them in half lengthwise. Lay the tomatoes on a cookie sheet with the cut side up.
- Chop the garlic and sprinkle each tomato with a bit of garlic and then drizzle with olive oil. Salt and pepper each tomato half. Roast in the oven for 40 minutes.
- When tomatoes are done roasting, remove them from the oven. Flip them over and remove the skin from the tomatoes. The skin of the tomato will peel off easily, discard the skin. Cut the tomatoes into small pieces. Save the roasting juices and set the tomatoes & juices aside.
- While the tomatoes are roasting prepare the vegetables. Dice the carrots and zucchini. Dice the potatoes into small bite sized pieces. Clean the leeks, thinly slice.
- In a large saucepan, over medium-high heat melt the butter, then saute' the leek, carrots, zucchini and potatoes until lightly browned, about 6-8 minutes.
- Add the spices - Italian seasoning, salt, pepper, red pepper flakes and garlic and saute' for another minute or so.
- Add the broth and tomatoes along with any juice. Increase the heat to high and bring the soup to a boil, reduce to a low simmer for about 20 minutes or so until the potatoes are soft.
- Serve with parmesan cheese and crusty French bread.
