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Roasted Tomato- Vegetable Soup



Roasted Tomato- Vegetable Soup

If you already love soup, then yay! This is a great one for filling up your thermos on a dreary school morning. (There’s always lunch to look forward to!) But if you don’t love soup, this is a good recipe to try. For one thing, when you make soup yourself, you get a chance to see exactly what’s going into it. You won’t have to wonder what is floating around in every spoonful, or if there’s suddenly going to be an ingredient you don’t like. For another, in this recipe you roast the vegetables first, which gives them a wonderful flavor. We’re sure you’ll be converted! 
Prep Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Can opener
  • Strainer or colander
  • Measuring cup
  • Measuring spoons
  • Spoon, for mixing
  • Large rimmed baking sheet or roasting pan
  • Pot holder
  • Medium-sized pot
  • Heatproof spatula


  • 4 large tomatoes, cored and cut into chunks
  • 1 zucchini, cut into chunks
  • 1 teaspoon dried basil
  • 1⁄2 teaspoon kosher salt
  • 2 tablespoons olive or vegetable oil
  • 2 carrots, scrubbed or peeled, and diced
  • 1 onion, peeled and diced
  • 1 garlic clove, peeled and finely chopped
  • 4 cups low-sodium chicken or vegetable stock


  • Turn the oven on and set the heat to 450 degrees.
  • Put the tomatoes, zucchini, basil, salt, and 1 tablespoon oil on the baking sheet. Mix to combine and then spread out into a single layer.
  • Put the baking sheet in the oven and roast until the tomatoes are wrinkled and beginning to brown, about 1 hour.
  • When the tomato mixture is almost done, put the pot on the stove and turn the heat to medium.
  • When the pot is hot, add 1 tablespoon oil, carrots, onion, and garlic. Cook the onion mixture until soft and golden, about 15 minutes.
  • When the tomato mixture is browned and caramelized, remove it from the oven and carefully spoon the mixture into the pot. Add the stock and the reserved tomato juice (if you used canned) and bring to a boil. Turn the heat down to low and cook 10 minutes. Now taste the soup. Does it need another pinch of salt? If so, add it, then taste again. Serve right away. 


Use a slotted spoon to remove the solids and put them in a blender. Puree until smooth.
Top each bowl with slivered fresh basil leaves and/or a dollop of plain yogurt
If you are serving this soup to a true soup skeptic (skeptic means someone who is doubtful about something), then try adding a handful of alphabet pasta while the soup is simmering on the stovetop. Who can resist alphabet soup? 
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