Oven Roasted Tomato Soup Recipe
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Roasted Tomato Vegetable Soup

Roasted Tomato Vegetable Soup is eays to make and delicious. Roasting the tomatoes intensify the flavors and it is incredibly savory. The Yukon gold potatoes add a delicious creamy texture and Italian seasoning gives it just the right amount of flavor. I promise you that everyone will want another bowl and your family will love it!
Course Lunch or Dinner
Cuisine American
Keyword roasted tomatoes, Vegetable Soup with Tomatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 98kcal
Author Deb Clark

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 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes
  • 1 tbsp 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 sauce pan, over medium-high heat melt the butter, then saute' the leek, carrots, zucchini, celery 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.

Notes

**Cut the vegetables into small bite sized pieces and a uniform size.  This will help the soup cook quickly and the vegetables cook evenly.

Nutrition

Calories: 98kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1007mg | Potassium: 739mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4465IU | Vitamin C: 37.9mg | Calcium: 67mg | Iron: 3.1mg