Roasted Tomato Vegetable Soup

We brought out the sweetness of the tomatoes and vegetables by roasting them before making this delicious and flavourful soup.

Food Storage: Refrigerate up 3 days, freeze for 2-3 months (See tip below before freezing).

Yield: Makes about 14 cups

Roasted Tomato Vegetable Soup


  • 15 Roma tomatoes, halved
  • 3 cups chopped carrots
  • 3 cups chopped yellow onion
  • 2 cups chopped celery
  • 2 tbsp canola oil
  • 2 tbsp liquid honey
  • 1 tbsp finely chopped garlic
  • 4 bay leaves
  • 4 sprigs fresh thyme
  • 1 tsp fennel seed
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper
  • 4 cups no-salt-added chicken broth
  • 1 can (10 oz/284 mL) tomato juice
  • 2 tbsp red wine vinegar
  • 2 cups whipping cream


  1. Preheat oven to 400°F.
  2. Combine tomatoes, carrots, onions, celery, oil, honey, garlic, bay leaves, thyme, fennel seed, paprika, salt, pepper and cayenne pepper in a large bowl. Toss to coat.
  3. Spread vegetables evenly on a parchment paper-lined baking sheet. Roast, stirring occasionally, until vegetables are softened and slightly browned, about 1 hour. Toss vegetables halfway through cooking.
  4. Transfer vegetables to a large pot. Add broth, tomato juice and vinegar. Bring to a boil. Reduce heat and simmer for 20 minutes. Discard bay leaves and thyme. Stir in cream.
  5. Purée using a hand blender. Serve immediately.
Nutritional analysis per 1 cup serving:


199 calories, 15.4 g fat, 3.7 g protein, 13.4 g carbohydrate, 2.6 g fibre, 224 mg sodium

Tip: Before adding the cream, you can cool the pot of soup in a sink of ice water and freeze it in smaller containers for up to 3 months. After thawing the soup in the refrigerator, bring it back up to a boil, reduce the heat to a simmer and add the cream. Purée using a hand blender before serving.