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Learn how to make an easy Roasted Tomato Soup Recipe that’s perfect for a weeknight meal. Fast, easy and SO delicious!
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BETH’S ROASTED TOMATO SOUP RECIPE
Serves 4
INGREDIENTS:
4 roma tomatoes, quartered
10 cherry tomatoes, sliced in half
2 red bell peppers, quartered
3 garlic cloves
3 tbsp (45 ml) olive oil, separated
1 ½ cups (225g) diced yellow onion
3 cups (700 ml) vegetable broth
salt and pepper to taste
FOR GARNISH:
4 tsp (20 ml) store-bought pesto sauce
12 small fresh mozzarella balls also called “pearls”
fresh basil
METHOD:
Preheat oven to 375F (190C).
Place tomatoes, peppers and garlic on a sheet pan. Toss with 2 tbsp (30 ml) of the olive oil. And season with salt and pepper to taste. Roast for 30 mins shaking pan half way through.
Allow to cool.
Meanwhile add 1 tbsp (15 ml) of olive oil in a large soup pot , sauté until until tender. Add roasted vegetable mixture and vegetable broth. Simmer for 5-10 mins until warmed through.
Transfer to a blender and puree in batches.
Return to cleaned out soup pot. Season with salt and pepper to taste. Garnish with a dollop of pesto, 4 mozzarella balls and fresh basil. Enjoy!
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