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!
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!
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