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Roasted Tomato Soup
Author
Veg Life Staff
Ingredients
6
ripe Roma Tomatoes
halved
1
Onion
cut into large chunks
1
Russet Potato
cut into small cubes
1
stalk Celery
cut into large dice
1
large Carrot
cut into medium dice
Salt & Pepper
Basil or other dried herbs
to taste
1
tsp
Olive Oil for cooking vegetables
1-1/2
C
Marinara Sauce
store bought is fine
1
C
Vegetable Broth
Homemade or store bought croutons
Instructions
Preheat oven to 375 degrees.
On a sheet pan, toss together the potatoes, onions, carrots, celery and tomatoes with the olive oil.
Season with salt and pepper.
Roast until veggies are fork tender. Allow to cool slightly before proceeding.
Remove all of the veggies from the sheet pan to a food processor or high speed blender. Process to a puree.
Add the marinara and enough veggie broth to the blender to thin.
Pour back into a saucepan to reheat.
Serve with your favorite vegetarian or vegan grilled cheese or simply homemade croutons.