Roasted Tomato and Vegetable Soup with Gin Drizzle is a great soup for any season. Toss in some croutons and drizzle a bit of gin over the top before serving. So good!
You can make Roasted Tomato and Vegetable Soup with Gin Drizzle in the warm-weather months with tomatoes from the backyard, or during the winter months with tomatoes from the grocery store. A tasty tomato soup is comforting and filling anytime of year!
A friend had told me about a creamy tomato soup she had tried at a local restaurant and mentioned that it was served with a drizzle of gin. Doesn’t that sound good? I really wanted to try this at home!
Roasted Tomato and Vegetable Soup with Gin Drizzle
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 — I used peppers, zucchini, onion (and of course, garlic!) — keep this soup thick, and the roasted vegetables bring out the fab flavor. That’s an ideal combo for a comforting soup.
Earlier in the season I made a tasty summer-based soup: Warm avocado and pea soup. It’s 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.
I portioned out the soup in individual bowls and drizzled on the gin just before serving. Super-fun and tasty. Of course if you want to omit the gin, this soup still stands on its own.
My husband makes croutons often and they’re perfect with this soup. Check out how to make the croutons (omit the rosemary in the croutons if you’d like).
When you’re looking for a soup that adds comfort to a cold (or warm) night, 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 19 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.