Roasted Tomato and Vegetable Soup

Roasted Tomato and Vegetable Soup Recipe from Italy | Ingredients & Directions

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes (traditional method) or 7-8 hours (slow cooker method) | Servings: 6

Introduction

Roasted Tomato and Vegetable Soup is a hearty and flavorful dish that is perfect for a cozy night in. This soup is packed with nutritious ingredients like butternut squash, white kidney beans, and a variety of vegetables. The combination of roasted tomatoes and fresh oregano gives this soup a rich and savory flavor that is sure to satisfy your taste buds.

History

The origins of Roasted Tomato and Vegetable Soup are not well-documented, but it is believed to have originated in Italy, where tomatoes are a staple ingredient in many dishes. This soup is a modern twist on traditional tomato soup, with the addition of roasted vegetables adding depth and complexity to the flavor profile.

Ingredients

1 tbsp olive oil (for traditional method only, not for slow cooker)
1 medium onion
1 stalk celery
1 medium carrot
1 tsp minced garlic
3 cans reduced-sodium chicken broth
2 cups butternut squash
14.5 oz (411 g) can fire-roasted diced tomatoes
1 can white kidney beans
1 small zucchini
1 cup broccoli florets
1 tbsp fresh oregano
0.25 tsp salt
0.25 tsp black pepper
Shredded parmesan cheese

How to prepare

In a 4 qt (3.78 liter) dutch oven, heat oil over medium heat.
Add onion, celery, carrots, and garlic; cook for 5 minutes.
Stir in broth, squash, and undrained tomatoes.
Bring to a boil, then reduce heat.
Cover and simmer for 20 minutes.
Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more.
If desired, sprinkle each serving with Parmesan cheese.

Slow cooker version

Omit olive oil.
In a 3.5- to 4 qt (3.78 liter) slow cooker, combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans, and dried oregano (if using).
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3.5 to 4 hours.
If using low-heat setting, turn cooker to high-heat setting.
Add zucchini, broccoli, fresh oregano (if using), salt, and pepper.
Cover and cook for 30 minutes more.
Serve as above.

Variations

Add cooked chicken or sausage for a meatier version of this soup.
Swap out the butternut squash for sweet potatoes or pumpkin for a different flavor profile.
Stir in a can of coconut milk for a creamy and dairy-free option.

Cooking Tips & Tricks

For a richer flavor, roast the tomatoes and vegetables before adding them to the soup.

- Use fresh oregano for the best flavor, but dried oregano can also be used in a pinch.

- To make this soup vegan, simply omit the Parmesan cheese or use a dairy-free alternative.

- For a creamier texture, blend a portion of the soup with an immersion blender before serving.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Cooking Techniques

The traditional cooking method involves sautéing the vegetables in olive oil before simmering them in broth. The slow cooker method allows for a hands-off approach, with the soup cooking low and slow for several hours.

Ingredient Substitutions

Feel free to customize this recipe to suit your taste preferences. You can swap out the vegetables for your favorites, or add in extra herbs and spices for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish each bowl of soup with a sprinkle of Parmesan cheese and a sprig of fresh oregano for a beautiful presentation. Serve in colorful bowls for an extra pop of color.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with a sparkling water infused with fresh citrus.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Roasted Tomato and Vegetable Soup contains approximately 200 calories. This makes it a satisfying and filling meal option that won't weigh you down.

Carbohydrates

This soup is a good source of carbohydrates, with each serving containing approximately 30 grams. The carbohydrates in this soup come from the vegetables, beans, and tomatoes, providing a healthy source of energy.

Fats

Each serving of Roasted Tomato and Vegetable Soup contains approximately 5 grams of fat. The majority of the fat comes from the olive oil used in the traditional cooking method. This soup is low in saturated fat, making it a heart-healthy choice.

Proteins

This soup is a good source of protein, with each serving containing approximately 10 grams. The protein in this soup comes from the white kidney beans, which are a great plant-based source of protein.

Vitamins and minerals

Roasted Tomato and Vegetable Soup is packed with vitamins and minerals, including vitamin A, vitamin C, and potassium. These nutrients are essential for overall health and well-being.

Alergens

This soup contains dairy in the form of Parmesan cheese. If you have a dairy allergy or intolerance, simply omit the cheese or use a dairy-free alternative.

Summary

Overall, Roasted Tomato and Vegetable Soup is a nutritious and delicious meal option that is perfect for a cozy night in. With a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals, this soup is a healthy choice for any occasion.

Summary

Roasted Tomato and Vegetable Soup is a delicious and nutritious meal option that is perfect for a cozy night in. Packed with vitamins, minerals, and protein, this soup is a healthy choice for any occasion. Customize the ingredients to suit your taste preferences and enjoy a warm and comforting bowl of soup.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend Mary in her quaint little cottage nestled in the countryside. Mary was known for her delicious home-cooked meals, and I always looked forward to trying out her new recipes.

On this particular day, Mary had just come back from the farmer's market with a basket full of ripe tomatoes, bell peppers, and zucchinis. As we sat in her cozy kitchen sipping on some freshly brewed tea, Mary mentioned that she was going to make her famous Roasted Tomato and Vegetable Soup for dinner. My mouth watered at the thought of tasting this savory dish, and I knew I had to learn how to make it myself.

As Mary chopped the vegetables and tossed them with olive oil and herbs, the aroma that filled the kitchen was simply divine. I watched intently as she carefully roasted the vegetables in the oven until they were caramelized and tender. The rich flavors that developed during the roasting process were unlike anything I had ever tasted before.

After the vegetables were roasted to perfection, Mary blended them with some broth and a splash of cream to create a velvety smooth soup. The final touch was a sprinkle of freshly chopped basil and a drizzle of balsamic glaze to add a burst of freshness and tanginess to the dish.

As we sat down to enjoy the Roasted Tomato and Vegetable Soup, I couldn't help but marvel at how something so simple could be so incredibly delicious. The flavors of the roasted vegetables were perfectly balanced with the creamy broth, creating a comforting and satisfying meal that warmed me from the inside out.

After dinner, I asked Mary for the recipe, and she gladly shared it with me. She explained that she had learned it from her own grandmother, who had passed it down through generations. I was touched by the thought of carrying on this cherished family recipe and knew that I would make it a staple in my own kitchen.

Since that day, I have made Mary's Roasted Tomato and Vegetable Soup countless times, each time adding my own twist to the recipe. Sometimes I like to throw in some roasted garlic or a handful of fresh herbs from my garden to elevate the flavors even further. No matter how I choose to customize it, the soup always brings me back to that special summer day in Mary's kitchen.

I have shared the recipe with friends and family, who have all fallen in love with its comforting and nourishing qualities. It has become a go-to dish for me, especially during the colder months when a steaming bowl of soup is the perfect way to warm up on a chilly evening.

As I sit here in my own kitchen, savoring a bowl of Roasted Tomato and Vegetable Soup that I made from scratch, I am filled with gratitude for the simple joys of cooking and sharing a meal with loved ones. This recipe will always hold a special place in my heart, reminding me of the magic that can happen when fresh ingredients, love, and a little bit of creativity come together in perfect harmony.