Do I need to peel the roasted vegetables?

No, there's no need to peel vegetables like carrots and bell peppers after roasting. The skins contain nutrients and contribute to the soup's flavor. However, garlic cloves should be squeezed from their skins after roasting. The blending process will create a smooth roasted vegetable tomato soup regardless of peels.

Can I use canned tomatoes?

Absolutely! This roasted vegetable tomato soup recipe specifically calls for fire-roasted canned tomatoes, which add depth and smokiness. Regular canned tomatoes will work too, though you might want to add a pinch of smoked paprika to compensate for the missing roasted flavor.

Is this soup freezer-friendly?

Yes, roasted vegetable tomato soup freezes exceptionally well without the cream and puff pastry topping. Freeze the base in airtight containers for up to 3 months. When ready to serve, thaw, reheat, add cream, and prepare fresh puff pastry tops.

How do I make it creamier?

To make your roasted vegetable tomato soup creamier, you can increase the heavy cream to 1 full cup or add 2-3 tablespoons of cream cheese when blending. For an ultra-luxurious version, blend in ¼ cup of mascarpone cheese after adding the cream.

Can I roast veggies ahead?

Yes, you can roast the vegetables 1-2 days ahead and store them in an airtight container in the refrigerator. This makes the soup preparation much quicker on the day you plan to serve it. Roasted vegetables for roasted vegetable tomato soup can also be frozen for up to one month.

What herbs pair best with roasted vegetable tomato soup?

While dried basil is used in the recipe, fresh basil, thyme, rosemary, and oregano all pair beautifully with roasted vegetable tomato soup. For a fresh finish, try adding chopped herbs just before serving rather than cooking them into the soup.

Best Roasted Vegetable Tomato Soup with Cheesy Puff Pastry Tops

Roasted Vegetable Tomato Soup

Print Recipe

Rich, creamy roasted vegetable tomato soup topped with cheesy puff pastry for the ultimate comfort food experience.

Author: Chef Rina
Prep Time: 15
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 4 1x
Category: Soup
Cuisine: American

Ingredients

Scale

For the Roasted Vegetables

1–2 carrots, peeled and chopped
½–1 red bell pepper, seeds removed, cut into chunks
3–6 garlic cloves, skin on
1–2 teaspoons olive oil
Pinch of salt

For the Soup

2 tablespoons unsalted butter
2 shallots, thinly sliced
2 garlic cloves, minced
1 ½ tablespoons tomato paste
1 can (28 oz) fire-roasted tomatoes
⅓ cup chicken stock
3 tablespoons brown sugar
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup heavy cream

For the Cheddar Puff Pastry Tops

1 sheet puff pastry, thawed
1 large egg + 1 teaspoon water, for egg wash
1 ½ cups grated sharp cheddar cheese
Fresh chives, chopped (for garnish)

Instructions

Preheat oven to 425°F. Place chopped carrots, red pepper chunks, and whole garlic cloves (with skins) on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20-25 minutes until caramelized.
Squeeze roasted garlic from skins. Melt butter in a large saucepan over medium-low heat. Add shallots and minced garlic, cooking 8-10 minutes until golden.
Stir in tomato paste and cook 5 minutes. Add roasted vegetables, fire-roasted tomatoes, chicken stock, brown sugar, dried basil, salt, and pepper.
Bring to a gentle boil, reduce heat, and simmer for 20 minutes.
Carefully transfer soup to a blender and blend until completely smooth. Return to pot over low heat and stir in heavy cream.
Place 4 ramekins (6-ounce size) on a baking sheet. Cut 4 circles from puff pastry using a ramekin as a guide.
Ladle hot soup into ramekins, sprinkle ¼ cup cheddar over each, top with puff pastry, brush with egg wash, and sprinkle with more cheese.
Bake at 425°F for 20-25 minutes until pastry is golden and puffed. Garnish with chives and serve hot.

Notes

For a lighter version, substitute half & half for heavy cream. This soup freezes well without the cream or pastry tops. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 495 Kcal
Sugar: 18g
Sodium: 650mg
Fat: 36g
Saturated Fat: 19g
Carbohydrates: 32g
Fiber: 3g
Protein: 12g
Cholesterol: 115mg

Keywords: tomato soup, roasted vegetables, creamy soup, comfort food, puff pastry, winter soup, cheddar cheese

Find it online: https://www.joyliciousrecipes.com/roasted-vegetable-tomato-soup/