Tomato Vegetable Soup

This is one of my favorite recipes during the fall and wintertime. Although it really can be a soup for any time of the year because of all the savory ingredients used in this soup. This recipe is gluten-free and vegan and super easy to make. I like to make this soup when I am looking for something rich and heartwarming.

The ingredients needed for this soup are large and small tomatoes, carrots, peppers, celery, zucchini, garlic cloves, salt, pepper, nutritional yeast, and olive oil.

The first step is to cut up all the vegetables. I cut them into big chunks to make it easier on myself because they all will cook down and roast in the oven whether they are big or small chunks. I leave the garlic as whole cloves and the small tomatoes whole.

After cutting the veggies I turn the oven on to 350 to preheat. Now that all the veggies are cut I place them in a cast iron skillet (any oven pan or dish would work to put them in) that is pre oiled with olive oil on the bottom. Once all the veggie are in the skillet I sprinkle them with salt, pepper, and nutritional yeast to taste. I put a light drizzle of olive oil on the top then put it all in the oven for 45 minutes.

When the veggies are done roasting I take them out and place them into a big blender. I remove the garlic from the shell of the clove and add separately. Once all contents are in the blender I blend until smooth.

I usually serve this soup with some gluten-free vegan bread or with a side salad


  • 20-30 cherry tomatoes
  • 2-3 large tomatoes
  • 2 celery sticks
  • 1 zucchini
  • 2-3 medium carrots
  • 6 or more garlic cloves
  • 1 large red or orange pepper
  • At least 1 table spoon nutritional yeast
  • Salt to taste
  • Pepper to taste
  • Olive oil

Cook all ingredients at 350° F for 45 minutes then blend

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