Roasted Vegetable Tomato Soup: A Delicious Discovery

Lately, I’ve been seeing a lot of recipes involving roasted vegetables. The idea of roasting them to intensify their flavors, then blending them into a hearty soup, really caught my attention. I decided to give it a try, and the result was absolutely amazing! 

Not only was the soup delicious and wholesome, but it was also incredibly easy to make. The leftovers were perfect to store in a jar and take to work for lunch the next day, paired with a classic cheese sandwich. Talk about a satisfying meal! 

This roasted vegetable tomato soup is packed with flavor, and roasting the veggies brings out their natural sweetness, adding depth to the soup. Plus, it’s flexible—use whatever vegetables you have on hand! Here’s my take on the recipe, including a few tips to make it lunch-ready for your week ahead.

Ingredients:

5-6 ripe tomatoes, halved

2 red bell peppers, quartered and deseeded

1 large onion, peeled and cut into chunks

4 cloves of garlic, peeled

2 medium carrots, peeled and chopped

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme or oregano

1 teaspoon smoked paprika (optional, for a bit of depth)

3 cups vegetable broth

Fresh basil for garnish (optional)

Cream or yogurt (optional for serving)

sandwich on the side

To do:

1. Set your oven to 200°C. Arrange the halved tomatoes, bell peppers, onion chunks, garlic cloves, and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, thyme, and smoked paprika. Toss to ensure everything is evenly coated.

2. Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and caramelized on the edges.

3. Once roasted, transfer the vegetables to a blender or food processor. Add 1 cup of vegetable broth and blend until smooth. Depending on the size of your blender, you may need to do this in batches.

4. Pour the blended vegetables into a large pot. Add the remaining vegetable broth and bring the soup to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together. Taste the soup and adjust the salt, pepper, or spices as needed. If you prefer a creamier texture, you can stir in a splash of cream or a dollop of yogurt at this stage.

5. Serve the soup hot, garnished with fresh basil leaves or an extra drizzle of olive oil. Pair it with a crusty cheese sandwich for the perfect comfort meal!

Lunch Prep Tip:

This soup stores beautifully! Just pour the leftovers into a mason jar or any airtight container, and pop it in the fridge. In the morning, grab the jar and a cheese sandwich for a satisfying, homemade lunch at work. It heats up quickly in the microwave, and the roasted flavors get even better after sitting overnight.

Easy Cheese Sandwich Idea:

To keep things simple, I like to make a classic grilled cheese sandwich with sharp cheddar or gouda. You can toast it in a pan or oven for a crispy golden crust and a gooey center. The combination of warm, cheesy goodness and the rich, roasted soup is a match made in lunch heaven.

As for my lunch pairing, instead of the classic grilled cheese sandwich, I went with something that I always have on hand at work: knäckebröd with butter and cheese. If you’re not familiar with knäckebröd, it’s a type of Scandinavian crispbread—light, crunchy, and super versatile. It’s a pantry staple for me, perfect for quick lunches or snacks at the office. I usually top it with a smear of butter and a few slices of cheese (my go-to is gouda or sharp cheddar), which makes it a simple yet satisfying addition to my meal.

This combo with the roasted vegetable tomato soup was just right. The buttery crunch of the knäckebröd paired with the creamy, savory soup was a perfect lunch. Plus, it’s a lighter option than a traditional grilled cheese, but still packs a great contrast in textures and flavors.

 Enjoy!

A Wholesome Spinach Soup with a Creamy Twist

On a chilly afternoon, I decided to make something warm and comforting – spinach soup! I used a mix of fresh and frozen spinach with hearty beans for a nutritious, vibrant dish. To finish it off, I added a dollop of crème fraîche on top, and I couldn’t help but smile as it sat there, almost like a rocket diving into a great green sea. The kids enjoyed the soup too, though they made sure to mention that they still preferred burgers. Some things never change!

Ingredients:

200g fresh chard, chopped

200g frozen spinach

1 can (400g) green beans, drained and rinsed

1 onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 liter vegetable or chicken stock

1 teaspoon dried thyme

Salt and pepper to taste

4 tablespoons crème fraîche, for topping

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes). Stir in the fresh chard and frozen spinach, cooking until the chard wilts and the frozen spinach is heated through. Add the beans and thyme, and season with salt and pepper.

2. Pour in the vegetable or chicken stock, bringing the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.

3. Using a blender (or transferring the soup to a blender in batches), blend until smooth and creamy.

4. Ladle the soup into bowls and top each with a generous dollop of crème fraîche. Watch as it slowly melts into the green sea of spinach goodness! 

The creamy, rich flavors of this spinach and bean soup make it a great option for a healthy meal. 

Enjoy!

Leek and potato soup - recipe

When we're all feeling under the weather, I usually opt for something simple yet comforting. A warm soup is always a hit, especially with the kids. One recipe that came to mind a few days ago was this easy-peasy leek and potato soup. It's increadible tasty and surprisingly filling, guaranteed to boost your energy levels after just one bowl. 

Ingredients:
1 whole leek, sliced
4-5 potatoes, diced
2-3 tbsp cream fraiche
1 tsp cumin, ginger and nutmeg
1 small onion

2-3 tbsp oil

salt and pepper to taste

Method:
1. Slice the leek and onion, then add them to a deep non stick pot with a few tablespoons of oil. Fry them over medium heat until softened. Peel and dice the potatoes, then add them to the pot. Mix well and season with the spices, salt, and pepper to to taste.

2. Pour in a few cups of boiling water and  add the cream fraiche. Let the soup simmer for a good 20-30 minutes.

3. Once the potatoes are tender, blend the soup until smooth and silky using a food blender. If it's too thick, add more boiled water until you reach your desired consistency. Serve hot with a fresh baguette on the side.

Enjoy!

Lentil soup - recipe

Often I ran out of ideas of making healthy meals for us, toddler included. But I have a few go to recipes that I use quite often in our daily meals. Lentil soup is one of them. I make it according to a recipe given to me by my mum, I have just added few extra spices. My son loves this thick soup and it works perfect for children. I just give him a buttered toast with it.

Ingredients:

3/4 cup red lentils

1 onion

1 tsp mild curry

1/2 tsp ground ginger

1/2 tsp cumin

1/2 tsp coriander

1 tsp dried parsley

1/4 tsp turmeric

salt and pepper to taste

2-3 tsp oil

1/3 cup rice

Method:

1. Add the lentils to a deep pot and add 2 cups water and let it boil. Be careful as the lentils can boil over the sides of the pot. Quickly lower the heat until it has relaxed little. It will be somewhat foamy, when that happens you can easily remove the foam with a wide spoon. When the water is reduced add another 2 cups of water and let it simmer.

2. While the lentils are simmering, chop the onion and fry it in a pan with the oil and half of the curry, until golden brown.

3. Add the fried onions to the lentils together with all remaining spices and the rice. Season with salt and pepper to taste. I add the rice so that it thickens the soup. Let everything simmer together until it has reduced and the soup has thickened. If it becomes to thick quickly add some boiled water.

4. Serve in bowls with baguette and butter, a lovely combo!

Enjoy!