A Soup Story

Let me paint this picture, shall I: An evening in autumn, cold, with rain drums against the window panes and my legs with a blanket thrown over them. What is missing? A warm, comforting bowl of creamy tomato soup! That is the inspiration for this ridiculously easy recipe-a soup so good that it'll make you forget those chilly evenings, or at least make them a bit more bearable. Seriously, even I was surprised at how incredibly delicious and simple this turned out to be. I mean, I am not known for my culinary skills; my idea of 'cooking' usually involves a microwave and a jar of pickles. But this? This was different.

This isn't just tomato soup, elevated by roasting vegetables first, to bring forth their natural sweetness and depth. Trust me on this, roasting makes all the difference. So put on your apron-or not, I won't judge!-and let's get cooking!

Roasted Veggie Magic

First, we're going to get those veggies roasting. The beauty about this recipe is its flexibility—use whatever you have on hand! I typically do a mix of carrots, celery, and onions, the classic mirepoix, but go wild. Some suggestions: red bell peppers for a bit of sweetness, zucchini to lighten things up, even a little butternut squash if you want to take this in a richer direction. Just chop 'em up into roughly one-inch pieces, toss them with olive oil, salt, pepper, and maybe a dash of your favorite herbs-I am just crazy about thyme!-and spread them on a baking sheet. Roast at 400°F or 200°C for about 20-25 minutes, or until they are tender and slightly caramelized. Mmm, caramelized veggies. it's just making my mouth water to think about it! Pro Tip: Do not crowd your baking sheet. Give those veggies some space to breathe, and brown nice and proper. Also, make sure to flip them halfway through so they roast evenly. This step can also be done a day in advance and refrigerated until you are ready to make the soup, which is great if you like to meal prep!

Soup's On!

Once your veggies are roasted and cooled some, watch out, hot!, it's time to make the actual soup. It is ridiculously, almost impossibly, easy. Sauté chopped garlic in a bit of olive oil until fragrant-about a minute-in a big pot or Dutch oven. Then add your roasted vegetables, a can of crushed tomatoes-fire-roasted is best!, vegetable broth, and a splash of heavy cream or coconut cream for vegan-I've tried both, and they are both delicious! Bring it to a simmer, then let it all gently bubble away for about 15 minutes, allowing the flavors to meld together. This is where all the magic happens; the flavors grow deeper and stronger with every minute of simmering. Optional additions include a pinch of sugar to balance the acidity, a bay leaf for extra warmth, or even a dash of Worcestershire sauce for umami. Do with it what you like, but I never put in any sugar, as my tomatoes are always sweet enough.

Blending it Up

After 15 minutes of simmering bliss, it's time to blend. Carefully transfer the soup to a blender, or use an immersion blender right in the pot-so much easier! Blend until smooth and creamy. Be cautious when blending hot liquids; vent the lid slightly to prevent pressure build up! If it's too thick, add a little more broth; if it's too thin, simmer, uncovered, a few more minutes to reduce it. You want that lovely, velvety consistency, something that clings to the spoon—which is very easy to achieve using this recipe. Taste and adjust with salt. Of course, your best buddies will be salt and pepper, but more or less-it depends on personal judgment and on the nature of salting your broth, for one thing. A pinch of sugar sometimes, although not for me because I really enjoy tomatoes in their full glory.

Serving Suggestions

Ladle soup into bowls and garnish as desired. A dollop of cream, sprinkles of fresh herbs, a little olive oil to drizzle on, and/or an artisan bread on the side make this good-to-great soup next level. A sprinkle of some fresh basil, to me, is pretty. That's it! You are just done with the easiest creamy roasted vegetable tomato soup!

Hope you enjoyed this recipe. What's your favorite way to enjoy tomato soup? Let me know in the comments below! Maybe, I'll even try it out myself.