Hearty Roasted Vegetable Tomato Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful tomato soup with roasted vegetables and fresh herbs, perfect for chilly evenings. This soup recipe (vegetarian), ready in about 40 minutes, pairs extra virgin olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 2, diced carrots
• 28 oz canned crushed tomatoes
• 4 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 2 diced carrots, sautéing for 5 minutes until softened and fragrant—do not brown the garlic.
2. Step 2: Stir in 28 oz canned crushed tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
3. Step 3: Remove from heat and blend with an immersion blender until completely smooth. Return to low heat, stir in 1/4 cup chopped fresh basil, and cook for 2 more minutes until fragrant. Taste and adjust seasoning if needed.