Roasted Vegetable Soup

4 Servings (approximately)


  • 1 Pint Cherry Tomatoes

  • 1 Medium Zucchini, cut into chunks

  • 1 Red Pepper, seeded and diced

  • 1 Yellow Pepper, seeded and diced

  • 2 Tbsp. Olive Oil

  • 2 Tsp. Dried Thyme

  • 2 Tsp. Dried Oregano

  • 12 Cloves Garlic, peeled

  • 1 Red Onion, chopped

  • 6 Cups Water

  • Green Onion, optional


  1. Preheat oven to 425 degrees.

  2. Place tomatoes, zucchini, peppers, garlic, and onion in a shallow roasting pan and drizzle with olive oil. Sprinkle with thyme and oregano; stir to coat. Bake for 40 minutes, or until everything is browned.

  3. Transfer in batches to a blender, add water and pureé.

  4. Set aside to cool, then store in a container in the refrigerator.

  5. If you like, garnish with a chopped green onion and enjoy cool or warm.

  6. Please don’t reheat in the microwave, gently warm up over medium heat in a pot on the stove.