Roasted Tomato Veggie Soup (Recipe!)

      2 Comments on Roasted Tomato Veggie Soup (Recipe!)

Being sick this week has meant forced rest. I don’t just mean skipping several workouts, but in general trying to take a slower approach to rest my body and my mind. To find comfort in a place of quiet and relaxation, something that if you know me is far from easy. It’s meant a week of lots of tea, vitamin C, water, greens, and soup. Thankfully, all things I enjoy.


I woke up Friday morning after my trip to Boston with no voice. After a late night out talking to artists and managers for work, I woke up Saturday morning with even less of a voice and a sore throat. By the time I woke up Sunday morning, I was coughing. I knew at that moment I needed to up my game; I hit up the grocery store for vitamin rich juice & some items to make soup. I didn’t really have a recipe I was following but I knew I didn’t feel like eating soup out of a can. Thankfully I kept track of what I did because it turned out really tasty!


Consider this my new soup – whether healthy, sick or just looking for something warm and comforting on a cold winter’s night while sitting by the Christmas tree.


Roasted Tomato Veggie Soup

by Katie Arnold

Keywords: appetizer entree soup/stew gluten-free vegan vegetarian fall winter

Ingredients (serves 4)

  • About 1 cup each celery & mushrooms, diced
  • 2-2 1/2 carrots, diced
  • 1/2 onion, diced
  • 1 med bell pepper, diced
  • 1 small clove garlic
  • About 1-1 1/2 c cherry tomatoes
  • 2 bay leaves
  • 1 container veg broth


Begin by tossing cherry tomatoes in a little olive oil, salt & pepper. Cut off top of a head of garlic and wrap in tin foil leaving opening to drizzle with olive oil, salt & pepper; wrap up and stick on tray with the tomatoes. Toss in 375* oven until tomatoes begin to burst.

Meanwhile, toss all veggies in a big pot with olive oil, salt & pepper. After a couple minutes, toss in your bay leaves (I used two, but you could do 1 if you’d like). Cook until soft.

Take your tomatoes and garlic out of the oven. Toss in tomatoes and squeeze garlic cloves from the bulb (careful, it will be hot!). Stir for a minute and pour in veggie broth and simmer for awhile. I let mine go for about an hour. Remove from heat and serve.

To top my soup, I used crushed up plantain chips but you could use saltines or whatever your favorite cracker. Soup would also be good with noodles, rice or (for you meat eaters) chicken.

*Note: I did not mash up the garlic as roasting it really softens & sweetens it but you could always mash it up and then add it to the soup.

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Whether healthy, sick or just looking for something warm and comforting on a cold winter’s night – I hope you enjoy this recipe, too! 😉


What’s your go-to when feeling under the weather?

Have you seen this? I’m totally trying the wet sock thing next time!

2 thoughts on “Roasted Tomato Veggie Soup (Recipe!)

  1. Becky @ Olives n Wine

    Mmm… tomato soup of any kind is definitely a favorite of mine! I hope you’re starting to feel better. Although I think you are considering your most recent feisty state 🙂 And random, but it is snowing on your blog?! There are white dots floating around and it looks like snow, haha!

    1. admin Post author

      HAHAHA! Yes, it’s snowing! And yes, starting to feel better. Still some lingering grossness, but getting better for sure!

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