Tomato Soup with Roasted Vegetables
Tomato soup is a comforting classic and this is the ultimate low effort / high reward recipe. Tomato soup with roasted vegetables is perfect for when the weather starts to cool. And with so many hidden vegetables, it is both delicious and healthy too.
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Homemade soup is absolutely a step up from the canned varieties but it usually comes with a lot of extra prep and time spent babying a boiling saucepan. That is not the case here at all. Tomato soup may not be everybody’s favourite soup, but is definitely one of mine! The roasted capsicum, onion, garlic and zucchini give this soooo much flavour. While the use of canned tomatoes keeps the cost and the time commitment down. This tomato soup recipe makes for a simple weeknight dinner or is perfect for meat prepping or storing in the freezer.
Ingredients / Substitutions
Tomatoes – I use tinned Italian tomatoes for their convenience and cost. Just regular chopped and diced in juice. I mostly use the Italian tomatoes as it comes with extra flavouring. You can use any other flavoured or un-flavored tomatoes that you like. If you use plain un-flavored tomatoes feel free to add a teaspoon or two of herbs if you like.
Capsicum – Red capsicums are my go to here but any colour is fine. Just make sure that you remove all of the skin once they are roasted as the skin will be tough and very noticeable in your soup. To make peeling the skin easier you can place the hot roasted capsicums into a snap lock bag or air tight container for a few minutes to allow them to sweat a little. This will help the flesh pull away from the skin. If you like a spicy tomato soup you can add a couple of chilies here also. Treat them in the same way as your capsicums by removing the seeds, roasting and removing the skin.
Zucchini – Also known as courgette. I use one medium sized zucchini when they are in season. This is mostly use to help thicken the soup and adds a hint of creaminess to the flavour. If it is not in season you can leave it out or experiment with other vegetable additions. Just be aware that some other vegetable swaps may need longer to roast so be sure to keep that in mind.
Onion – one large regular brown onion is all that is needed here. Red onion also works great or you could swap for a handful of small shallots if that’s what you have on hand.
Garlic – One head of galic with the top chopped off. I usually do 2 or 3 heads of garlic whenever I make this soup because I love to have a bunch or roasted garlic on hand for burgers, salads or breads. To substitute this you can add 2 teaspoons of garlic granules alongside your paprika.
Maple syrup – A hint of sweetness is key to many of the best tomato soup recipes. It is definitely needed here to cut through the acidity of the tomatoes. I use maple syrup because it is so easy to drizzle over my vegetables and as n added bonus it helps them caramelize a little as they cook. To substitute this you can remove this stem and add 1-2 tsp of brown or white sugar at the end when you do your seasoning.
Soy sauce – Any soy sauce is fine. Occasionally I like to substitute this for balsamic glaze. If you have none on hand then your soup will need a bit more salt.
Vegetable stock – Use whatever vegetable stock you like I like to place the stock power / or stock cubes for 2 cups of stock into each empty can and them add water to full before adding it to my soup pot.
Paprika – I love paprika with crushed black pepper for my tomato soup. It definitely boosts the tomato and capsicum flavors. You can substitute this with mixed herbs if you do not have it on hand or if you prefer a fresher flavor.
Serving ideas
I like to serve my soup with a little sprinkling of extra pepper and paprika and a generous drizzle of balsamic glaze. Another great option is to make it into a creamy tomato soup by swirling through a bit of heavy cream or sour cream just before serving.
Along side your tomato soup you just cannot beat a good classic cheesy bread. Cheese toasties are always a winner but so is a good cheesy garlic bread or my cheesy garlic muffins you can find that recipe here.
Storing your soup
Any leftovers can be stored, covered, in the fridge for 3-4 days. This soup also freezes really well. Store single serving sized portions in medium sized snaplock bags. Remove all of the air from the bag before sealing. Lay the bags flat in your to freeze. Defrost fully before re-heating. Frozen tomato soup will last up to 6 months in the freezer.
To re-heat your soup heat slowly in a saucepan without boiling. Heat until it is fully warmed through. Alternatively you can microwave your soup. Heat in the microwave for 2 minute stirring the soup after the first minute.
Ingredients
Method
- Heat your oven to 180 degrees.
- Cut the the capsicums in half and remove the seeds.
- Roughly dice the zucchini, quarter the onion and cut off the top of the garlic head.
- Place the vegetables into a large roasting pan and rub over a generous layer of oil. Arrange the vegetables with the capsicum skin and cut edge of the onion and garlic upwards pour a little extra oil into the garlic head.
- Drizzle the maple syrup over the onions and zucchini before seasoning everything with salt and pepper.
- Roast the vegetables for 30-40 minutes. The capsicums skin should be blackened and the other vegetables will be soft.
- Allow the vegetables to cool slightly and peel the capsicum skins. Placing them all into a large saucepan. Add all of the remaining ingredients.
- Blend the soup until it is smooth using a stick blender .
- Heat your soup on a medium heat until it is simmering and everything is warmed through.
- Season with salt and pepper before serving.
Thank you so much for taking the time to read through my tomato soup recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
