Roasted Veggie Soup
This is a solid way to use up whatever vegetables are sitting in your fridge – you roast everything together and blend it into soup. The roasting gives it way more flavor than just boiling vegetables in broth.
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Ingredients
Ingredients (~6 servings)
- 2 large tomatoes quartered and core removed
- 2 orange bell peppers quartered and seeds removed
- 2 zucchini quartered and ends removed
- 2 sweet potatoes quartered
- 4 cloves garlic
- 1 shallot
- 1 large onion rough chopped
- 1/2 cup olive oil
- Salt pepper, onion powder, garlic powder, paprika, cayenne, basil, sage, thyme
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400F and line a sheet pan with parchment paper.
- Quarter tomatoes and remove cores, quarter bell peppers and remove seeds, quarter zucchini and trim ends, quarter sweet potatoes.
- Rough chop onion and leave shallot and garlic cloves whole.
- Place all vegetables skin side up on the sheet pan.
- Drizzle with olive oil and season generously with salt and pepper.
- Roast in center of oven for 25-30 minutes until vegetables are soft and browning at edges, with sweet potato piercing easily with a fork.
- Let vegetables rest for a few minutes.
- Working in batches, blend roasted vegetables in a blender on low speed, working up to high until smooth.
- Heat a large saucepan or Dutch oven over medium heat.
- Pour in blended vegetable mixture and add about 1 tsp each of onion powder, garlic powder, paprika, cayenne, basil, sage, and thyme, seasoning to taste.
- Stir in heavy cream and heat through until gently bubbling, about 5-6 minutes.
Notes
Keep a lid handy to prevent splashing while heating.
Tried this recipe?Leave a comment below & let me know!