End-of-Summer Roasted Tomato Soup

PREP TIME: 55 MINUTES
SERVINGS: 4

About

This soup is the perfect end-of-summer treat—made when tomatoes are at their best and the evenings start to carry a chill. It’s simple to prepare, yet the rich, deep flavor will have you coming back to it again and again. I love finishing it with a swirl of sour cream, but it’s just as delicious without if you prefer a dairy-free option. Enjoy!

Ingredients

Ingredients:

2 kg ripe tomatoes
1 red bell pepper
½ bulb garlic
1 sprig rosemary
3 TBSP olive oil
½ TSP dry basil
½ TSP dry oregano
2 cups vegetable broth
1 TSP sugar
2 TBSP balsamic vinegar
Salt and pepper to taste
½ cup soup pasta of choice
Fresh parsley
Fresh basil (optional)
Sour cream (optional)

Instructions

Preheat the oven to 200 °C (400 °F).

Cut the tomatoes into halves and slice the bell pepper into large chunks. Place tomatoes, bell pepper, and the garlic bulb on a baking sheet. Tuck in the rosemary. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes, until the vegetables are soft and slightly caramelized.

Remove the rosemary sprig, then transfer the roasted vegetables (including the garlic, squeezed from its skin) into a blender or pot. Add the dried basil, oregano, and vegetable broth. Blend until smooth.

Stir in the sugar and balsamic vinegar. Bring to a gentle simmer over medium heat, taste, and adjust seasoning with more salt and pepper if needed.

Add pasta and cook until al dente according to package instructions.

Ladle into bowls, then garnish with fresh parsley, a few basil leaves, and a spoonful of sour cream if desired.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON OCTOBER 5, 2025

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