Best 2 Roasted Tomato Squash Soup Recipes

Indulge in a culinary journey with our tantalizing roasted tomato squash soup recipes that promise a symphony of flavors in every spoonful. These wholesome and comforting soups boast a vibrant blend of roasted tomatoes and squash, perfectly complemented by aromatic herbs and spices. Discover a collection of recipes that cater to various dietary preferences, including vegan, gluten-free, and even a delightful slow-cooker option for effortless meal preparation. Get ready to warm your soul and satisfy your taste buds with these delectable and nutritious soup creations.

Let's cook with our recipes!

ROASTED BUTTERNUT SQUASH AND TOMATO SOUP

Roasted Butternut Squash and Tomato Soup image

A wonderful variant of the traditional butternut squash soup. If you can get Muir Glen fire roasted tomatoes, they add a wonderful flavor to this soup.

Provided by ALH7401

Categories Vegetable

Time 1h45m

Yield 1 1/2 quart

Number Of Ingredients 15

Ingredients

2 butternut squash
4 tablespoons olive oil
2 small onions, diced
2 leeks, sliced (white portion only)
2 carrots, peeled and chopped
1 stalk celery, sliced
4 garlic cloves
1 (24 ounce) can fire-roasted tomatoes, diced
4 cups chicken stock
1/4 cup heavy cream
salt
pepper
1/2 cup heavy cream, whipped with
2 teaspoons Pernod, season with
salt and pepper

Steps:

Heat oven to 375°F.
Cut squash in half lengthwise and remove seeds.
Place squash on a sheetpan, cut side down.
Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
Remove flesh from the skin.
Heat olive oil in a large pan over low heat.
Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
Add squash and tomatoes, cook gently for 10 minutes.
Add stock.
Salt and pepper to taste.
Simmer for 20-25 minutes.
Puree in batches until smooth.
Return to a clean pan and add cream.
Heat just to a boil.

ROASTED TOMATO-SQUASH SOUP

Roasted Tomato-Squash Soup image

Always trying new things with my Mom's weird dietary needs, and needed a very vegetably soup one day. If you have trouble finding the shrimp bouillon, trying looking in a Mexican food section of your grocery store for the Knorr's caldo de camarron, or use shrimp or fish stock.

Provided by theshewolf

Categories Clear Soup

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tomatoes, sliced in half
4 cloves garlic, peeled
2 yellow squash, diced
10 leaves basil, chiffonade
3 tablespoons olive oil
2 cups water
1 shrimp bouillon cube
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon comino (cumin)

Steps:

Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
Bake at 375 degrees for 1 hour.
Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
Cook at medium heat for an additional 20 minutes.
Let cool slightly and serve.

Nutrition Facts : Calories 135.2, Fat 10.7, SaturatedFat 1.5, Sodium 309.5, Carbohydrate 9.3, Fiber 3.5, Sugar 4.2, Protein 3

Tips:

Choose ripe, flavorful tomatoes and squash for the best flavor.
Roasting the vegetables caramelizes them and brings out their natural sweetness.
Use a high-quality vegetable broth for the best flavor.
Add a touch of cream or coconut milk for a richer, creamier soup.
Season the soup to taste with salt, pepper, and other spices.
Serve the soup hot with a sprinkle of fresh herbs or grated cheese.

Conclusion:

Roasted Tomato Squash Soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you like it smooth or chunky, spicy or mild, this soup is sure to please everyone at your table. So next time you are looking for a comforting and satisfying meal, give this Roasted Tomato Squash Soup a try. You won't be disappointed!