Roasted Tomato Veg Soup Image

Roasted Tomato Veg Soup

Mary's Kitchen Crush - "Prep For Time"

Prep Time
Cook Time


  • 1½ cups (350ml) vegetable or chicken broth, plus more, if needed
  • 2 cloves garlic, from Thyme Roasted Vegetables recipe
  • ¼ batch Thyme Roasted Vegetables
  • 2 tablespoons (8g) chopped parsley
  • ½ lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • Basil pesto, from chicken recipe


  1. Heat broth in a medium saucepan over medium heat.
  2. Meanwhile, squeeze garlic cloves from their skin into a blender.
  3. Add in the Thyme Roasted Vegetables and parsley along with 1½ cups (350ml) of the hot broth; blend until smooth, adding more broth, if desired. Season with lemon juice, salt and pepper.
  4. Transfer soup into saucepan and heat on medium-low until hot.
  5. Serve topped with a swirl of basil pesto.