Roasted Roma Tomato, Lemon & Garlic Vegetable Soup
Roasted Roma Tomato Lemon Garlic Vegetable Soup – A bright, wholesome soup made with slow‑roasted Roma tomatoes, fresh lemon, and caramelized garlic, creating a vibrant, nutrient‑packed vegetable soup with deep flavor and refreshing citrus notes.
Equipment
- raosting tray
- Dutch oven
Materials
- 3 lbs. Roma tomatoes halved lengthwise
- 2 lemons halved (seeds removed)
- 1 whole garlic bulb top sliced off to expose cloves
- 2 tbsp olive oil
- Salt light hand
- 6 cups vegetable stock or water for lighter flavor
optional ingredients
- Black peppercorns
- Bay leaf
- Thyme or rosemary sprig
- Onion or carrot if you want a fuller stock
Instructions
Roast Vegitables
- Preheat oven to 425°F (220°C).
- Place tomatoes cut-side up on a sheet pan.
- Add lemon halves cut-side down.
- Place garlic bulb cut-side up, drizzle lightly with olive oil.
- Season lightly with salt.
- Roast for 35–45 minutes, until:
- Tomatoes are blistered and caramelized
- Lemons are deeply browned
- Garlic is soft and golden
Build Stock
- Transfer roasted tomatoes and lemons to a pot.
- Squeeze roasted garlic cloves into the pot; discard skins.
- Add vegetable stock (just enough to cover).
- Simmer gently for 20–30 minutes (do not boil hard).
Finish (Choose Your Style)
- Clear Broth
- Strain solids out
- Season to taste
- Rustic Broth / Soup Base
- Blend everything smooth
- Adjust thickness with more stock
- Add salt and pepper to taste
