Roasted Tomato Veggie Soup
Warm, creamy & cosy: this classic roasted tomato soup is simple and perfect with a buttery grilled cheese ♡
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This roasted tomato soup is warm, cosy and perfect for winters. Roasting the tomatoes, red bell pepper and onions gives you a charred, deep flavour and blending them with fresh basil makes the soup taste bright and smooth. The seasoning brings everything together so the soup turns out creamy, rich and full of flavour without being heavy. It’s simple, comforting and pairs perfectly with a buttery grilled cheese.
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Roasted Tomato Veggie Soup
servings
2
prep time
5 min
cook time
50 min
Ingredients
Roast for Soup
- 1 red bell pepper, chopped
- 4-5 tomatoes, chopped
- 1 carrot, peeled
- 11 cloves garlic
- 1 red onion, chopped
- 2 tbsp extra virgin olive oil
- salt & pepper to taste
Blend the roasted ingredients with
- 1/4 cup fresh basil leaves
- 1 cup water or veggie stock (or as needed)
Roast for Soup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 1 tsp garlic bread seasoning
- 1/2 tsp monkfruit sweetener (or ketchup or brwon sugar or honey)
- salt to taste
Grilled Cheese
- 2 slices bread of choice
- 1 tbsp butter
- cheddar cheese
- mozzarella cheese
Garnish
- fresh cream
- basil leaves
Instructions:
- Chop tomatoes, red bell pepper and red onion and add them to a baking dish along with garlic cloves and a peeled carrot. Drizzle generously with extra virgin olive oil and season with salt and pepper.
-
Bake at 200°C for 35-40 minutes
or Airfry at 180°C for 25–30 minutes
or Panfry: Heat oil or garlic confit in a pan and sauté onions and garlic first till golden. Add tomatoes and bell pepper with salt and pepper and cook till the tomatoes are mushy and the bell pepper is soft. Don't be afraid of a little char! - Let the cooked roasted veggies cool slightly before blending into a smooth sauce with water (or veggie stock) and fresh basil.
- Transfer the blended soup to a pot, adjust the consistency with more water if needed and season with onion powder, garlic powder, a touch of sweetener (I use monkfruit sweetener but you can use honey, ketchup or brown sugar), more salt if required, oregano and garlic bread seasoning. Cook this for 5 to 10 minutes till the soup thickens to your liking.
- For the grilled cheese, heat some butter in a pan. Add a slice of bread, top it with a cheddar slice and mozzarella and cover with another slice of bread. Cook both sides in butter till they are golden brown and the cheese has melted.
- Pour the hot soup into a bowl, add a swirl of fresh cream and a basil leaf and serve it hot with buttery grilled cheese on the side, enjoyy!
Recipe Video
Leave a Comment
I tried this tomato soup and grilled cheese recipe and absolutely loved it! The soup’s texture was very nice, perfectly balanced between not too sour and not too tomatoey. The added vegetables contributed a delightful flavour, enhancing the overall experience. It was easy to make, and everyone at home enjoyed it too. It’s perfect for a winter day! I highly recommend giving it a try.
Amazinggg
