Roasted vegetable soup

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
6 large tomatoes

1 white onion

4 cloves garlic

2 tbsp olive oil

kosher salt and pepper

2 cups vegetable stock

1/2 cup water

1/4-1/2 cup heavy whipping cream

1/4 cup fresh basil, chopped

1/4 tsp crushed red pepper flakes

Parmesan cheese, for topping


  • Preheat oven to 425 degrees F.
  • Toss tomatoes, onion, and carrots with olive oil and garlic, and put onto baking sheet or roasting pan.
  • Sprinkle with kosher salt and pepper and roast until the vegetables are very tender, about 40-50 minutes. After 40 minutes, check on the vegetables every 5 minutes.
  • Transfer vegetables to a large saucepan, add the vegetable broth and water, and bring to a boil. Reduce the heat and simmer for 10 minutes.
  • Add the cream, basil, and red pepper flakes if using, and puree mixture with immersion blender. Puree until desired consistency.
  • Serve into bowls and garnish with more basil and Parmesan cheese. Serve with croutons, toasted baguette, or sandwich.


Roasted vegetable soup, photo 1
Roasted vegetable soup, photo 2


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