Roasted Tomato and Veggie Soup
Roasted tomatoes, peppers, carrots, onion and garlic all blended with a veggie broth and topped with some easy “crackles” and some roasted pumpkin seeds, make this is a delicious and nutritious meal in a bowl!
Servings Prep Time
8cups 20minutes
Cook Time
30minutes for roasting
Servings Prep Time
8cups 20minutes
Cook Time
30minutes for roasting
Ingredients
Topping
Instructions
  1. Heat oven to 375 degrees F.
  2. Roughly chop the onions and carrots and red pepper. On a large, oiled baking sheet, toss the chopped veggies and the unwrapped cloves of garlic. Salt and pepper your veggies. These need to cook until they look roasty. The garlic probably won’t take as long. Make sure you take out the cloves when they are soft. They should not be overcooked. Peel them before adding to soup.
  3. At the same time, oil another large baking sheet. Toss and season your cherry tomatoes. ( I use the tomatoes that I have in the freezer from last season and they taste wonderful! ) Roast until they are a little browned for best flavour.
  4. Combine your roasted veggies, veggie stock, and seasonings to taste in a blender and process until thick and smooth. If you want it thinner, you can add more veggie broth or some unsweetened plant milk.
  5. To serve, you can sprinkle with this updated version of the saltines I always liked with tomato soup. Just slice up some pesto wraps, roast until brown and crispy then sprinkle with a little salt. Toss some pumpkin seeds in a frying pan until warm and sprinkle them on top for flavour, texture and great nutrition! Enjoy!
Recipe Notes

This recipe makes a very thick, richly flavoured soup, sometimes referred to as a potage. You could add chunks of cooked baby potatoes or steamed cauliflower to this and make a great “stew” or thin it out with broth or plant milk to your favourite consistency.