Roasted Vegetable Soup
Whip up an incredible roasted vegetable soup with a sheet pan and a blender. This simple roasted vegetable soup recipe cooks in 35 minutes with two options: pureed soup or a thick soup with chunks of roasted vegetables.
Servings: 6
Calories: 40kcal
Ingredients
- 2 Zucchinis, cut into slices and then cut in halves
- 2 Summer Squash, cut into slices and then cut into halves
- 1 White onion, cut in half, then into slivers
- 1 Red bell pepper, cut into similar sizes to the squash and onions Reserve a slice to dice for the garnish.
- 1 Yellow bell pepper, cut into similar sizes to the squash and onions Reserve a slice to dice for the garnish.
- 1 Orange bell pepper, cut into similar sizes to the squash and onions Reserve a slice to dice for the garnish.
- 3 cloves Garlic, minced
- 1 pint Grape tomatoes, leave whole Do not slice.
- 2 Tablespoons Italian Seasoning
- 2 teaspoons Cumin
- 1 teaspoon Red pepper flakes
- 4 cups Vegetable Broth
- 1 cup Oat milk or any unsweetened, unflavored plant milk
Garnishes (Optional)
- Reserved bell peppers, diced
- ¼ Green Onions, sliced thin
- 2 Tablespoons Parsley, chopped
Instructions
- Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper or a silicone mat.
- Cut vegetables into similar sizes so they cook evenly. Leave the tomatoes whole.
- Place vegetables onto the baking sheet in a single layer.
- Season with garlic, Italian seasoning, cumin, and red pepper flakes.
- Roast for 30 minutes.
- Put vegetable broth and plant milk in a large blender cup.
- Transfer half the roasted vegetables to the blender and reserve the rest for a chunky soup.
- Or, add all roasted vegetables for a pureed soup.
- If using a smaller blender, batch blend and transfer blended soup to a pan to heat.
- Transfer blended soup to a pan to heat if your blender does not have a heating element.
- Garnish with reserved diced bel peppers, green onions, and parsley.
Notes
- Cut the vegetables into similar sizes so they roast evenly.
- Use a silicone baking mat or parchment paper to minimize sticking and to make clean-up easier.
- Always preheat the oven before cooking the vegetables.
- Choose unflavored, unsweetened plant milk.
- Add half the roasted vegetables for a pureed soup, or reserve half the vegetables for a chunkier soup.
- I love Souper Cubes for freezing soups for leftovers or double the recipe if you meal prep.
- Freeze soup for up to 3 months. I also suggest thawing entirely before reheating.
- Refrain from garnishing the roasted vegetable soup until serving. Do not freeze with garnish.
Nutrition
Serving: 6g | Calories: 40kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 654mg | Potassium: 74mg | Fiber: 1g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg