There’s something incredibly comforting about a bowl of homemade Roasted Tomato and Zucchini Soup, especially when it’s made with oven-roasted vegetables that bring out their natural sweetness. I’ve perfected this recipe to create a balanced, nutritious soup that’s both satisfying and simple to make. The combination of roasted tomatoes and zucchini creates a rich, velvety texture without the need for heavy cream.
Ingredients
- 2 pounds ripe tomatoes, quartered
- 2 medium zucchini, chopped into 1-inch pieces
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: 2 tablespoons tomato paste for deeper color and flavor
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Spread the tomatoes, zucchini, onion, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables for 35-40 minutes, stirring halfway through, until they’re softened and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, basil, and oregano.
- Using an immersion blender, blend until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
- Simmer the soup over medium heat for 10 minutes to allow the flavors to meld together.
- Taste and adjust seasoning as needed. If using tomato paste, stir it in now for a richer color and flavor.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6 bowls
Recipe Notes
– For the best flavor, choose ripe, in-season tomatoes. If using out-of-season tomatoes, add a pinch of sugar to balance any acidity.
– Don’t overcrowd the roasting pan – vegetables should be in a single layer for proper caramelization.
– If the soup is too thick, thin it with additional warm broth until you reach your desired consistency.
– Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
– To make this soup creamy without dairy, try adding a peeled, roasted potato with the other vegetables.
– For a protein boost, consider adding white beans before blending.
Roasted Tomato and Zucchini Soup
Ingredients
- 2 pounds ripe tomatoes quartered
- 2 medium zucchini chopped into 1-inch pieces
- 1 large onion roughly chopped
- 4 cloves garlic peeled
- 3 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon fresh basil chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: 2 tablespoons tomato paste for deeper color and flavor
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Spread the tomatoes, zucchini, onion, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables for 35-40 minutes, stirring halfway through, until they're softened and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, basil, and oregano.
- Using an immersion blender, blend until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches.
- Simmer the soup over medium heat for 10 minutes to allow the flavors to meld together.
- Taste and adjust seasoning as needed. If using tomato paste, stir it in now for a richer color and flavor.
