Roasted vegetable soup

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20 min


4 to 6 servings

* PLUS Cooking time: 5 minutes, Roasting Time: 25 minutes
Roasted vegetable soup

© Royalty-Free/Masterfile


  • 16 plum tomatoes , or 8 round tomatoes
  • 2 large, sweet red bell peppers
  • 1 onion
  • 2 large garlic cloves , peeled
  • 1 tbsp olive oil
  • 2 cups chicken broth
  • 1 tsp finely chopped fresh thyme leaves
  • 1/4 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1/2 cup light sour cream , optional


  • Place oven rack at highest level. Preheat oven to 450F (230C). Lightly oil a large baking sheet with shallow sides, such as a jelly roll pan. Cut tomatoes in half, lengthwise if plum or crosswise if round, then seed. Seed and quarter peppers. Peel and cut onion in half. Place tomatoes skin-side down and peppers skin-side up in a single layer on oiled baking sheet. Place onion in corners of pan and whole garlic cloves in centre of pan. Drizzle with oil.
  • Roast, uncovered and without turning, on highest rack of 450F (230C) oven until vegetables are very soft and edges are browned, about 25 minutes. Remove from oven. When cool enough to handle, discard any tomato and pepper skin that will easily pull away. In a food processor, whirl vegetables until puréed. Add chicken broth and thyme, salt and pepper. Whirl until mixed. Taste and add more salt and pinches of sugar, if needed. When ready to serve, heat until piping hot or refrigerate and serve cold. Top each serving with a dollop of sour cream. Covered and refrigerated, soup keeps for 3 days or it can be frozen.

Nutrition (per serving)

  • Calories
  • 132,
  • Protein
  • 5.8 g,
  • Carbohydrates
  • 19.5 g,
  • Fat
  • 4.8 g,
  • Fibre
  • 4.8 g,
  • Sodium
  • 555 mg.

Soup’s on, especially on cool days at the cottage, and we’ve jumped way beyond traditional cream of tomato to this roasted vegetable soup that is delicious with just a dollop of light sour cream.