Roasted tomato and vegetable soup with gin drizzle is a great soup for the summer season. I used a batch of seasonal veggies to make this simple and comforting soup. Toss in some croutons and drizzle a bit of gin over the top before serving. So good!
I know that it’s been sweltering hot outside, but for some reason, I had been craving soup. Maybe it was because the A/C in my office makes everyone frozen to the bone or because it had been a stressful couple of weeks at work (how comforting is tomato soup?).
One of my coworkers must have been feeling the same way because she told me about a creamy tomato soup she had tried at a local restaurant. She mentioned that it was served with a drizzle of gin. Doesn’t that sound good?
I decided to make my own summer soup with veggies, using tomatoes as the base. I also decided that I wanted to try the gin drizzle on my soup, too!
Earlier in the season I made another summer-based soup. Warm avocado and pea soup is super-colorful and really tasty, too. Perfect for the summer!
If you need a great summer appetizer and you want to use up your tomatoes from the garden, try my yellow heirloom tomato gazpacho. This soup is served chilled and in shot glasses. You can enjoy it as an appetizer or as part of a light meal.
Roasted tomato and vegetable soup with gin drizzle is super-easy to make. I roasted all the veggies, blended them up, added some vegetable broth and seasoning, and I was finished. Seriously easy, right?
Believe it or not, this soup doesn’t need any cream to make it rich: all the blended veggies keep this soup thick, and the roasted vegetables bring out the fab flavor. That’s an ideal combo for a comforting soup.
I portioned out the soup in individual bowls and drizzled on the gin just before serving. My husband makes croutons whenever we need them, and they’re perfect with this soup. Check out how to make the croutons (omit the rosemary in the croutons if you’d like).
Whether you need a bit of comfort or a great way to use up summer’s vegetables, try this roasted tomato and vegetable soup with gin drizzle. It’s thick and rich and perfect for the season.
Patricia Conte/Grab a Plate
Yields Serves 4
5 based on 15 review(s)
- 4 large tomatoes, cut in half (remove some of the core if needed by cutting into a V-shape and remove)
- 6 small sweet peppers (or one large bell pepper)
- 1 medium zucchini, cut into wedges
- 1/2 white onion, cut into two wedges
- 5 garlic cloves with the skin on
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon fresh rosemary, chopped, plus a few extra whole sprigs for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 ounces gin
- Optional: croutons as garnish
- Preheat the oven to 425 degrees F. Place the tomatoes on one sheet pan, and the remaining vegetables on another. Drizzle everything with the olive oil. The tomatoes will cook for about 30 minutes. Be sure to flip them once or twice as they cook. The remaining vegetables will cook for about 20 minutes. Flip the peppers once or twice as they cook.
- Remove the vegetables and allow them to cool slightly. Remove the skin, seeds, and membrane from the peppers. Peel away the paper from the garlic.
- When the tomatoes have finished coking, place all the vegetables in a blender with about one cup of vegetable broth. Blend until smooth. Add a bit more liquid if needed.
- Transfer the contents from the blender to a large pot or Dutch oven over medium heat. Add the remaining broth to the pot, along with the salt, black and red pepper, and rosemary. Stir, and allow the mixture to heat through for about 10 minutes.
- Transfer to individual bowls to serve.
- Just before serving, drizzle 1/2 ounce of the gin over each bowl and garnish with croutons.