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Roasted Vegetable Soup

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices of good-quality crusty bread, or with toasted cheese sandwiches.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Vegetable Soup

Source: Everyday Food, September 2003


  • 6 beefsteak tomatoes, halved and cored
  • 2 leeks, white and pale-green parts cut into 1/2-inch pieces
  • 2 carrots, cut into 1/4-inch pieces
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
  • 1/4 cup chopped fresh basil


  1. Preheat oven to 425 degrees. In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour. Using tongs, peel off tomato skins.

  2. In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.

  3. In batches, puree in blender. Stir in basil.

Reviews (4)

  • Happy_Birthday_Dr_Seuss 5 Feb, 2013

    Roasted Vegetable Soup
    Russell's Tuesday Lunch
    Nutritious and Delicious!

  • AlianoG 30 Aug, 2012

    This soup is easy to make, serves as a great base for improvisation, freezes great and is delicious. I made it for my family when we started our weekly vegetarian day and it helped win them over.

  • BeeKan 21 Feb, 2012

    This is an excellent and delicious base recipe. I made changes to fit my family's taste and for ease:

    1. used coconut oil instead of olive
    2. added 1/2 tsp coriander while simmering
    3. used vine tomatoes instead of beefsteak
    4. reduced the liquid quite a bit more
    5. used an immersion blender to puree

    This is even better the next day, and it freezes beautifully. I will be making this again and again.

  • clancyjobob 3 Mar, 2009

    This is one of the best recipes ever! So simple and healthy. I have made it many times and the whole family loves it!

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