Roasted Tomato and Zucchini Soup
A comforting bowl of homemade Roasted Tomato and Zucchini Soup, made with oven-roasted vegetables for natural sweetness. A balanced, nutritious soup that's both satisfying and simple to make.
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.