Warm, nourishing, and full of deep roasted flavor, this roasted tomato and pumpkin soup is the kind of recipe that feels both comforting and quietly impressive.
With just a handful of vegetables and a hot oven, simple ingredients are transformed into a rich, velvety soup that tastes like it took far more effort than it actually did!
Roasting the pumpkin, tomatoes, garlic, and vegetables brings out their natural sweetness and adds a subtle caramelized depth, making this soup especially satisfying.
Once blended with vegetable broth, everything comes together into a smooth, naturally plant-based bowl of goodness that’s perfect for cooler days.
Finished with crispy onions and sliced almonds for a bit of texture, this soup works beautifully as a light meal, a cozy lunch, or an elegant starter—especially when served with thick slices of crusty bread for dipping. Now, doesn't that sound yummy?!
Roasted Tomato and Pumpkin Soup Recipe
Ingredients
- 2 Tbsp olive oil
- Roughly 20 ounces of cut pumpkin
- 2 medium carrots
- 1 red pepper
- 10 ounces tomato (any variety is fine)
- 1 whole garlic bulb
- 1 small onion
- 1 tsp salt
- 1 tsp dried herbs
- 3 cups vegetable broth
Instructions
- Preheat the oven to 395°F.
- Line a large baking tray with parchment paper
- Chop all of the ingredients and place them in the baking tray.
- Cover with oil, salt, and herbs, and roast in the oven for 35 minutes.
- Once cooked, remove from the tray and place into a large pot.
- Add the vegetable broth and blend using a blender or hand blender.
- Serve immediately with your favorite healthy bread and enjoy!
- Optional topping: Crispy onion and sliced almonds.
