Fire Roasted Tomato and Vegetable Soup
Cozy Up with Fire Roasted Tomato and Vegetable Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. This Fire Roasted Tomato and Vegetable Soup is packed with flavor, incredibly easy to make, and perfect for a quick lunch or a satisfying dinner. We’ve taken classic Italian and Mediterranean flavors and combined them into a hearty, healthy meal the whole family will love.
This isn’t your average tomato soup! The combination of fresh vegetables – zucchini, carrots, and mushrooms – adds depth and texture, while the thyme and oregano bring a fragrant, herbaceous note. The small pasta shapes make it a complete meal, ensuring everyone feels full and happy.
Why You’ll Love This Soup:
- Flavorful & Hearty: A delicious blend of roasted tomatoes and fresh vegetables.
- Easy to Make: Ready in just 30 minutes!
- Versatile: Perfect for lunch or dinner.
- Healthy & Nutritious: Packed with vitamins and vegetables.
- Family-Friendly: A crowd-pleaser for all ages.
Tips for the Best Soup:
- Roasting the Tomatoes (Optional): For an even deeper flavor, roast the crushed tomatoes in the oven for 20-25 minutes before adding them to the pot.
- Vegetable Variations: Feel free to swap out the vegetables for your favorites! Bell peppers, spinach, or kale would all be delicious additions.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Creamy Texture: For a creamier soup, blend a portion of it with an immersion blender before serving.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: What kind of pasta is best for this soup?
A: Small shapes like ditalini, orzo, or elbow macaroni work best. They cook quickly and add a nice texture to the soup.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, ensure your vegetable broth is vegan-friendly.
Q: Can I use fresh tomatoes instead of crushed tomatoes?
A: Yes, you can! You’ll need about 6-8 medium tomatoes, peeled, seeded, and chopped. You may need to simmer the soup for a longer time to allow the fresh tomatoes to break down.
We hope you enjoy this comforting and flavorful Fire Roasted Tomato and Vegetable Soup! It’s the perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Fire Roasted Tomato and Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium zucchini diced
- 1 medium carrot diced
- 8 oz mushrooms sliced
- 28 oz crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup pasta small shapes
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, zucchini, carrot, and mushrooms and cook until slightly softened, about 5 minutes.
- Stir in crushed tomatoes, vegetable broth, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add pasta and cook until tender, about 8-10 minutes.
- Season with salt and pepper to taste.
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