Roasted Tomato Soup

This recipe uses roasted tomato and zucchini to impart a deeper flavor to this basic marinara sauce. The vegetables could also be grilled instead of roasted in the oven.

I originally made this in the summer, when these veggies are in season but I didn't get it posted until now. Serve with a gooey grilled cheese sandwich for the perfect comfort food for a cold winter's night.



  1. Cut vegetables into similar sized chunks. I quartered the tomatoes and onion and cut the zucchini lengthwise, then roughly chopped it. The garlic just needs to be peeled.
  2. Add all chopped vegetables (except basil) into a large bowl. Add oil, salt and pepper and mix to coat the vegetables. Pour out onto a large baking sheet.
  3. Bake at 350 degrees F for about an hour, until the vegetables are turning brown and are looking soft. Allow them to cool for a few minutes.
  4. Add all vegetables to a blender, adding in the basil and enough water or broth to enable the blender to run properly. Pulse until it is the proper consistency. If you prefer chunky vegetables instead of a smooth soup, just reserve a few to blend slightly at the end or chop them to the desired size.
  5. Add blended soup to a large pot and simmer for at least 15-20 minutes. Add water and additional spices as desired.
  6. Serve with a garnish of basil or a sprinkling of cheese. Or, of course, a grilled cheese sandwich for dunking.

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January 19, 20180 found this helpful

Im going to try this. Those who own an immersion blender can put the vegetables in the soup pot and blend them in there.

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January 22, 20180 found this helpful

Yes, an immersion blender would be great as you can leave it in the same pot. Let me know how it turns out. :)

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