Roasted Vegetable Soup: The Ultimate Guide to Flavorful Comfort
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium zucchini
- 2 medium yellow squash
- 1 pound Roma tomatoes
- 1 (28 ounce) can crushed tomatoes
- 6 cups low sodium vegetable broth
- Fresh herbs (basil, thyme, oregano)
- Instructions:
Instructions
- Instructions:
- Preheat your oven to 400°F (200°C).
- Chop all vegetables into uniform sizes for even cooking.
- In a large bowl, toss the veggies with olive oil and seasonings.
- Spread the veggies on baking sheets in a single layer.
- Roast for 35-45 minutes until tender and caramelized, stirring halfway through.
- Transfer the roasted vegetables to a pot and add crushed tomatoes and vegetable broth.
- Simmer over medium heat for at least 15 minutes.
- Blend if desired for a smooth consistency; taste and adjust seasoning.
- Garnish with fresh basil before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg