Roasted Tomato and Vegetable Soup

This roasted tomato and vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. The soup is made with roasted tomatoes, carrots, celery, onion, and garlic, and is simmered in a flavorful bone broth until it is thick and rich. Serve the soup with a side of crusty bread for a complete meal.

This recipe for roasted tomato and vegetable soup was inspired by a trip I took to Tuscany a few years ago. I was staying in a small village in the countryside, and one night I had dinner at a local trattoria. The soup was so delicious that I asked the chef for the recipe. He was kind enough to share it with me, and I have been making it ever since. I have made a few modifications to the recipe over the years, but the basic ingredients and cooking method remain the same. I hope you enjoy this soup as much as I do!

Prep time: 15 | Cook time: 45 | Serves: 4

Ingredients

• 2 pounds tomatoes, halved
• 1 pound carrots, peeled and chopped
• 1 pound celery, chopped
• 1 pound onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups bone broth

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss tomatoes, carrots, celery, onion, garlic, oregano, thyme, salt, and pepper in a large bowl.
3. Spread vegetables in a single layer on a baking sheet.
4. Roast in preheated oven for 30 minutes, or until vegetables are tender and browned.
5. Transfer vegetables to a large pot.
6. Add bone broth to the pot.
7. Bring to a boil over medium heat.
8. Reduce heat and simmer for 15 minutes, or until soup has thickened.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• Simmering the soup in bone broth gives it a rich and flavorful base.
• The addition of herbs and spices adds depth and complexity to the soup.