Roasted Tomato and Vegetable Soup

Eat Your Veggies Easily
Eat Your Veggies Easily
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1 tbsp Olive oil
1 Onion medium, chopped
1 stalk Celery sliced
1 Carrots medium, chopped
1 tsp (2 cloves) Garlic bottled minced
3 (14 ½-oz) cans Chicken broth reduced-sodium
2 cups Butternut squash cubed peeled
1 (14 ½-oz) can Fire-roasted diced tomatoes or 1 (14 ½-oz) can diced tomatoes, undrained
1 (15- to 19-oz) can Cannellini or white kidney beans, rinsed and drained
1 Zucchini small, halved lengthwise and sliced
1 cup Cauliflower florets small and/or broccoli florets
2 tsp Dried oregano or 1 tbsp snipped fresh oregano
¼ tsp Salt
¼ tsp Black pepper freshly ground
1 pinch Parmesan cheese freshly shredded

Nutritional information


Roasted Tomato and Vegetable Soup


This Roasted Tomato and Vegetable Soup recipe boasts hearty vegetables in a chicken broth, finished with a sprinkle of Parmesan cheese that makes eating your veggies as easy as pie. Serve with crusty chunks of bread for a delicious dinner the whole family will enjoy. 

To keep this recipe simple and easy, I use my favorite pantry staples, canned chicken broth, canned cannellini beans, and canned fire-roasted tomatoes. The roasted tomatoes are my fav. They impart a rich and slightly smoky flavor that is just perfect. This veggie-forward recipe can be made in well under an hour and with only 30 minutes of hands-on time since it is mostly about the simmering.  

To make the Roasted Tomato and Vegetable Soup, you will need the following ingredients:

Ingridiens for Roasted Tomato and Vegetable Soup

Steps to make Roasted Tomato and Vegetable Soup


Cook onion, celery, carrots, and garlic


Heat 1 tablespoon of olive oil in a 4-quart Dutch oven over medium heat. Add 1 chopped onion, 1 sliced stalk celery, 1 chopped carrot, and 1 teaspoon minced garlic and sauté for 5 minutes.


Add broth, squash, and tomatoes


Stir in 3 cans broth, 2 cups cubed butternut squash, and 1 can undrained tomatoes and bring to a boil.




Once at a boil, reduce heat. Then cover and simmer for 20 minutes.


Add beans, zucchini, cauliflower, oregano, salt, and pepper


Add in 1 can of beans, 1 sliced zucchini, 1 cup small cauliflower florets, 1 tablespoon oregano, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper and cook for another 5 minutes.



Ladle the soup into bowls and top with freshly shredded Parmesan cheese. Serve and enjoy!

Eat your veggies easily with this flavorful Roasted Tomato and Vegetable Soup recipe! Featuring roasted tomatoes and hearty vegetables, this recipe makes for a seriously delicious soup your family will enjoy. Did you make this? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Healthy tomato soup! Thanks for sharing the recipe!

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